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.


  • 300g fresh or frozen broad beans

  • 250g plain flour

  • 2 eggs

  • 50g butter, softened

  • 1 tsp dried yeast, diluted in 1 tbsp lukewarm water

  • olive oil for deep frying

  • salt and black pepper

  • For the filling

  • 250g ricotta cheese

  • 1 egg

  • 3 tbsp freshly grated Parmesan

  • 3 tbsp fresh chives, finely chopped

  • pinch of nutmeg


  • 1.

    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.

  • 2.

    Meanwhile, make the filling. Put all the ingredients in a bowl and mix to a smooth paste. Season with salt and pepper.

  • 3.

    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.

  • 4.

    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.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 191kj
  • Fat Total 9g
  • Saturated Fat 5g
  • Protein 7g
  • Carbohydrate 18g
  • Sugar 1g
  • Sodium 203mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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