Plenty: Vibrant Recipes from London's Ottolenghi
Tags: potato spinach broad beans cakes BLW-proof
Recipe Review
friederike from Berlin,
I made these using frozen broad beans (fava beans) - yupp, still quite a bit of work (though I skinned the beans sitting on my balcony enjoying the sun, so actually I didn't even mind).
However, I'm afraid that I blew it - I thought I had to add 400g of breadcrumbs instead of the actually required 40g. I only added one pack (150g) before I realized my mistake, still that's more than 3x the required amount and made for quite a dry mass. I added an extra egg to make up, but I think it would have been a lot nicer without the excess of breadcrumbs. But even in spite of this, they still tasted very interesting.
I'm not a big fan of fennel seeds, so I substituted part of that for even more caraway seeds - the result was too much caraway, so next time I'd just use the amounts recommended.
Edited 8 January 2016:
This actually works really well for the LO's, if you cut back on the spices. Our little guy enjoyed them, I guess the real question is rather if I still have the time to make them...
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