Broad bean, herb and ricotta fritters

• broad beans↗600g g

  in pods, or 200g in pods (or frozen)

• ricotta↗250g g
• eggs↗4
• plain flour↗3 tbsp tbsp
• baking powder↗1 tsp tsp
• chili flakes↗¼ tsp tsp

  plus a pinch for serving (optional)

• mint↗few sprigs of

  chopped, plus a few leaves for garnish

• dill↗few sprigs of

  chopped, plus a few leaves for garnish

• parsley↗few sprigs of

  chopped, plus a few leaves for garnish

• lemon↗1

  with zest

• olive oil↗drizzle of

  for frying

• extra‑virgin olive oil↗drizzle of

  for drizzling

Step-by-step instructions

1. 1

   Remove the beans from their pods into a bowl. Bring a kettle to a boil, pour the beans into a pot, cover with boiling water and cook for 6 minutes, then drain and set aside until cool enough to handle. If using frozen beans, simply place them in a bowl, cover with boiling water and leave for 2 minutes, then drain.

2. 2

   Use a nail or knife to pierce the opaque skins around each bean, and return them to the bowl. (The skins can be used to make vegetable stock.)

3. 3

   Gently mash the beans with a fork – they should remain fairly textured, and you can leave a few whole. Add 100 g ricotta, 2 eggs, plain flour, baking powder, chili flakes and herbs. Season with a pinch of salt and mix everything to a thick batter. The batter can be kept in the fridge for up to a day.

4. 4

   Heat water in a small pot to a boil and carefully lower the 2 boiled eggs. Cook for 6 minutes, then drain and plunge the eggs into cold water to stop cooking.

5. 5

   Mix the lemon zest and a pinch of salt with the remaining ricotta.

6. 6

   Heat a drizzle of olive oil in a pan over medium heat. Spoon portions of batter into the pan and slightly spread with the back of a spoon into circles. Cook 3‑4 at a time so the pan isn’t overcrowded. Fry 2‑3 minutes on each side until golden. Transfer to plates and keep warm in a low‑temperature oven while you finish the rest of the fritters. (You should get enough for eight pieces.)

7. 7

   Halve and slice the eggs. On each plate spread half the ricotta. Place the fritters on top, add the egg halves and a few whole herb leaves. Drizzle a little extra‑virgin olive oil and add another pinch of chili flakes, if desired.