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Broad bean fritters with sweet chilli sauce recipe image

Print Broad bean fritters with sweet chilli sauce

Fresh tasting, with a kick from the chilli sauce. Serve with a salad as a main course for 4, or on their own as a starter for a BBQ for more. Feta cheese would also work well.


  • 300g broad beans (podded weight)
  • 125g self-raising flour
  • 2 eggs
  • 2 tbsp crème fraîche
  • 75ml milk
  • 2 Sussex Slipcote sheep’s cheese with garlic & herbs, or 150-200g of another soft sheep's or goat's cheese
  • 6-8 mint leaves, finely chopped
  • A few chives, finely chopped
  • Butter & oil for frying, e.g. vegetable or sunflower
  • Sweet chilli sauce, to serve


  1. Cook the podded beans in a pan of boiling water for 3 minutes, then drain and refresh in cold water. Peel off the outer skins and discard, leaving the bright green inner bean.
  2. In a large bowl, whisk the flour, eggs, crème fraîche and milk, until you have a smooth, thick batter. Crumble in the cheese, broad beans, mint and chives. Season.
  3. Melt a little oil and butter in a large frying pan. Add spoonfuls of the mixture (you’ll need to cook them in 2 or 3 batches).
  4. Cook on a medium heat on one side for 2-3 minutes, until golden brown (you’ll see small bubbles appearing as they’re ready), then turn and cook for 2 minutes or so on the other side, until cooked through.
  5. Serve with sweet chilli sauce.
want to cook with fresh ingredients? try one of our award winning veg boxes