VEGAN GREEN FRITTERS

The broad beans in one serving of this boast a mighty 6.5g of protein – they’re also packed with fibre, which can help lower your cholesterol. Good guys all round, really

INGREDIENTS

200g broad beans, podded • 50g peas •

• 1 bunch of mint, chopped • pinch of

ground cumin • pinch of cayenne pepper • pinch of nigella seeds

• zest and juice of ½ lemon • 1 tsp plain flour • drizzle of olive oil • 2 wholemeal flatbreads • 40g

lamb’s lettuce • 5g toasted seeds, such as sunflower, sesame or linseeds

METHOD

1 | Start by preheating the oven to 180°C. Sling the broad beans in a food processor with the peas, mint, spices and lemon zest and juice, and pulse. Add the flour to bind the mixture together.

2 | Scoop it all out and roll your concoction into small balls, then gently press them to flatten slightly.

3 | Heat a drizzle of olive oil in a pan over a medium heat and fry the fritters until crisp on the outside. Transfer to a baking tray and cook in the oven for 5 mins.

4 | Flatbreads at the ready? Load them up with lamb’s lettuce, seeds and the verdant stars of the show. Talk about ve-gains.