I always try to keep a packet of broad beans stashed in the freezer, as they are so easy to whip into a dip, which I have served with these sliders (these are also a great way to use up leftover potatoes). You can add all sorts of fillings; here I have roasted some cherry tomatoes for colour and added a dollop of aioli.
Ingredients
| 300 g | Potatoes, peeled and diced (Main) |
| 500 g | Frozen broad beans (Main) |
| 1 | Garlic clove, crushed |
| ¼ tsp | Celery seeds |
| ¼ tsp | Ground cumin, and coriander |
| ¼ cup | Chopped fresh coriander |
| 1 Tbsp | Lemon zest |
| ¼ cup | Dried breadcrumbs |
| ½ tsp | Salt and freshly ground black pepper |
| 1 large handful | Flour, to dust |
| 1 dash | Oil, to cook |
| 10 | Slider buns, use up to 12 (Main) |
| 1 pottle | Aioli, for the sliders |
| 1 | Lettuce, to serve |
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Directions
- Place the potatoes into a pot of salted water and bring to the boil. Cook for 10 minutes until softened, drain and mash with a fork. Cool.
- Plunge the broad beans into a pot of boiling salted water for 5 minutes. Drain until cool enough to handle. Remove and discard the husks. Place the beans into a kitchen processor with the garlic, celery seeds, cumin, coriander, zest, breadcrumbs, salt and pepper. Blitz until chopped well. Add to the potatoes, mixing well.
- Shape the mixture into little patties to fit the size of your slider buns and dust with flour.
- Heat a little oil in a frying pan to a medium heat. Cook a few at a time for 3 or 4 minutes each side until crispy. Keep warm in the oven while you cook the remainder.
- Warm the buns and build your sliders, adding your favourite fillings.
