Chilli Broad Bean Fritters With Homemade Labneh Recipes

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CHILLI BROAD BEAN FRITTERS WITH HOMEMADE LABNEH



Chilli broad bean fritters with homemade labneh image

A light lunch or dinner party starter of falafel-like patties served over labneh, a creamy Middle-Eastern strained yogurt cheese

Provided by Cassie Best

Categories     Dinner, Lunch, Starter, Supper

Time 1h35m

Yield Serves 4 as a starter or light lunch

Number Of Ingredients 22

450g pot goat's milk yogurt
sunflower or vegetable oil , for frying
plain flour , for dusting
600g broad beans (or 1.25kg in their pods), skinned (see 'tip' for how to prepare)
small bunch mint , roughly chopped
small bunch parsley , roughly chopped
small bunch dill , roughly chopped
1 tbsp self-raising flour , plus a little for dusting
1 red chilli (deseeded if you don't like it too hot), roughly chopped
zest 1 lemon
2 small garlic cloves
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground allspice
½ tsp sumac
200g broad beans (or 450g in their pods), skinned (see 'tip' for how to prepare)
100g peas , defrosted if frozen, blanched if fresh
juice 1 lemon
2 tbsp extra virgin olive oil , plus extra to serve
handful pea shoots
½ red chilli , deseeded and finely sliced
1-2 radishes , finely sliced

Steps:

  • Make the labneh 1-2 days ahead - the earlier you make it, the richer it will be. Season the yogurt with a good pinch of salt. Line a sieve with a large piece of clean muslin or a J-cloth, suspended over a bowl. Tip the yogurt into the sieve, pull the sides of the muslin up to encase the yogurt, twist and tie with a piece of string. Strain in the fridge for 1-2 days. The liquid from the yogurt (called whey) will drip into the bowl, leaving you with a thick, spreadable yogurt called labneh - see below for using up the whey.
  • To make the fritters, put the ingredients in a food processor, season and blend until smooth. Using 2 dessertspoons, scoop and shape the mixture into 16 quenelle shapes - or roll with floured hands. Place on a plate and chill for at least 1 hr, or cover loosely with cling film and chill for 24 hrs.
  • When you're ready to serve, heat at least 6cm oil in a wide, deep pan and turn the oven to a low heat, ready to keep the fritters warm. The oil is ready when a piece of bread dropped into the oil sizzles and turns brown within 30-40 secs (if the oil is too cool, the fritters will fall apart). Dust the fritters with a little flour and roll around the plate to coat the outside. Carefully lower 4-6 into the pan at a time and cook in batches, for 5-6 mins, until deep golden brown. Drain on a plate lined with kitchen paper and sprinkle with salt. Put the fritters in the oven while you cook the next batch.
  • While the fritters cook, mix the broad beans, peas, lemon juice, olive oil and some seasoning for the salad. To serve, spread a little labneh across the middle of each plate. Add 4 fritters, and spoon a little of the salad around. Top with a few pea shoots, a sprinkling of chilli, a few slices of radish and a drizzle of olive oil.

Nutrition Facts : Calories 365 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium

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