Broad bean sliders

Babiche Martens

I always try to keep a packet of broad beans stashed in the freezer, as they are so easy to whip into a dip, which I have served with these sliders (these are also a great way to use up leftover potatoes). You can add all sorts of fillings; here I have roasted some cherry tomatoes for colour and added a dollop of aioli.

Ingredients

300 g	Potatoes, peeled and diced (Main)
500 g	Frozen broad beans (Main)
1	Garlic clove, crushed
¼ tsp	Celery seeds
¼ tsp	Ground cumin, and coriander
¼ cup	Chopped fresh coriander
1 Tbsp	Lemon zest
¼ cup	Dried breadcrumbs
½ tsp	Salt and freshly ground black pepper
1 large handful	Flour, to dust
1 dash	Oil, to cook
10	Slider buns, use up to 12 (Main)
1 pottle	Aioli, for the sliders
1	Lettuce, to serve

Directions

1. Place the potatoes into a pot of salted water and bring to the boil. Cook for 10 minutes until softened, drain and mash with a fork. Cool.
2. Plunge the broad beans into a pot of boiling salted water for 5 minutes. Drain until cool enough to handle. Remove and discard the husks. Place the beans into a kitchen processor with the garlic, celery seeds, cumin, coriander, zest, breadcrumbs, salt and pepper. Blitz until chopped well. Add to the potatoes, mixing well.
3. Shape the mixture into little patties to fit the size of your slider buns and dust with flour.
4. Heat a little oil in a frying pan to a medium heat. Cook a few at a time for 3 or 4 minutes each side until crispy. Keep warm in the oven while you cook the remainder.
5. Warm the buns and build your sliders, adding your favourite fillings.

More store-cupboard nibbles from Angela

• Salmon and kumara cakes
• Peanut butter clusters