I created this recipe one Sunday in May, returning from the market with a kilo of beautiful broad beans and a bunch of pink radishes that were calling my name. The idea was to transform these beans into something more original than a simple purée, while preserving their authentic taste.
These patties remind me of falafel, but with a French twist thanks to the fresh herbs from the garden. The texture is perfect: crispy on the outside, meltingly soft on the inside. And the radish salad, with its delightful crunch, adds an incomparable freshness.
What I love about this dish is that it uses vegetables that are often overlooked. Broad beans are packed with plant-based protein and fiber, perfect for a complete and nourishing meal. You can adapt the herbs to your taste: tarragon, chervil, or parsley work very well too.
This is the kind of recipe that pleasantly surprises your guests and allows you to cook seasonal vegetables in a different way.
Broad bean cakes with fresh herbs
4
portions30
minutes40
minutes300
kcal1
hour10
minutesCrispy fritters made with fresh broad beans, chives, and mint, served with a salad of crunchy radishes. A vegetarian spring dish that celebrates seasonal flavors.
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Ingredients
800g beans of fresh (shelled) broad
1 bunch of pink radishes
3 tablespoons of chopped chives
2 tablespoons of chopped fresh mint
1 egg
3 tablespoons of flour
1 shallot
2 cloves of garlic
4 tablespoons of olive oil
1 lemon
100g of cottage cheese
Salt, freshly ground pepper
Preparation steps
- Cook the beans for 8 minutes in boiling salted water. Drain and remove the thin skin if desired.
- Finely slice the shallot and mince the garlic. Wash the radishes and cut them into thin rounds.
- In a bowl, roughly mash the beans with a fork, keeping some pieces for texture.
- Add the shallot, garlic, chives, mint, egg and flour. Mix well, season generously with salt and pepper.
- Form 8 patties with your hands, pressing the mixture down firmly.
- Heat 2 tablespoons of oil in a large frying pan. Brown the patties for 3-4 minutes on each side.
- Meanwhile, mix the radishes with the remaining oil, lemon juice, salt and pepper.
- Serve the hot galettes with the radish salad and a spoonful of cottage cheese.
📊 Nutritional Information
1 serving (approx. 250g)
| Nutrient | Value |
|---|---|
| Calories | 245 kcal |
| Proteins | 12g |
| Carbohydrates | 24g |
| including sugars | 6g |
| Lipids | 12g |
| including saturated fatty acids | 3 g |
| Fibers | 8g |
| Sodium | 380mg |
| Vitamins | |
| Vitamin C | 35% AJR |
| Vitamin K | 28% AJR |
| Vitamin B9 | 45% AJR |
| Minerals | |
| Iron | 15% AJR |
| Magnesium | 18% AJR |
| Potassium | 22% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Broad beans can be replaced with fresh peas if you can't find them. This recipe keeps very well in the refrigerator and can be reheated in the oven.
💡 Chef's Tips
If the pancake batter is too wet, add a little flour. To save time, you can prepare the pancakes in the morning and cook them at mealtime.
🔄 Variations
- Mediterranean version: replace the mint with basil and add cherry tomatoes to the salad
- Gourmet version: serve with a sauce made from Greek yogurt mixed with garlic and herbs
