This is so simple, and totally transforms broad beans - which is a good thing if your kids are wary of anything green! Serve as a starter or side dish, hot and crunchy from the pan.
Blanch the broad beans in a large pan of boiling water for 1 minute, then drain well and cool in cold water. Peel off the skins. Place the beans in a food processor and whiz until mushy. Transfer to a large bowl, add the flour, eggs, butter, yeast mixture and some salt and pepper and mix well with your hands until you obtain smooth dough. Cover with a cloth and leave in a warm place for about 30 minutes, until slightly risen.
Meanwhile, make the filling. Put all the ingredients in a bowl and mix to a smooth paste. Season with salt and pepper.
Shape the dough into balls the size of golf balls. On a lightly floured work surface, roll each ball of dough out into an oval shape about 3mm thick. Place a tablespoon of the filling on it and roll it up, pinching the edges together to close.
Heat the olive oil in a large, deep saucepan or a deep fat fryer. Deep-fry the croquettes, a few at a time, for 2-3 minutes, until golden brown. With a sharp knife, cut in half on the diagonal. Drain on kitchen paper and serve hot or cold.