These delicious potato cakes are ideal for summer dinners and entertaining.

SERVES 4

● 350g Jersey Royals or Cornish new potatoes, halved

● 150g fresh broad/fava beans, shelled

● Zest of 2 lemons

● 2 tbsp chopped fresh mint

● 1 tsp ground coriander

● 150g natural yoghurt

● Oil, for shallow frying

1. Cook the potatoes in boiling water for 10–15 minutes until tender, drain and cool. Meanwhile, cook the beans until just tender, drain and cool. Place the beans in a food processor and blend to a coarse paste.

2. Crush the potatoes and stir in the bean paste, lemon zest, half the mint, the coriander and 1 tablespoon of yoghurt, then season. Divide the mixture into four and use your hands to shape it into cakes.

3. Heat the oil in a large, non-stick frying pan and fry the cakes for 3 minutes on each side until golden. Mix the remaining yoghurt and mint together and serve with the potato cakes.