This stew is bursting with fresh tomato flavours. It’s ideal to make as soon as you get some herbs growing in the garden or on your window sill, but you needn’t wait for fresh broad beans – frozen do just as well!
Be warned – these potato cakes are addictive!
Ingredients (for 4)
For the Stew
2 medium courgettes, in largish chunks
1 or 2 leeks, sliced
1 large red onion, roughly chopped
2 red peppers, in largish chunks
100g broad beans (defrosted from frozen or fresh)
2 level tbsp tomato puree
1 level tbsp smoked paprika
1 tsp brown sugar
1 x 400g can chopped tomatoes
1 x 400g can butter beans
small handful fresh basil leaves
a few fresh oregano leaves (optional)
1 tsp dried oregano
For the Potatoes
6 medium, floury potatoes, peeled and chopped into cubes
100g plain flour
1 heaped tsp baking powder
small handful fresh thyme, woody stems removed
salt and pepper
Grated cheese, e.g. double gloucester, cheddar
Fry the onion and leeks in 2 tbsp of olive oil for 1 minute, then add the peppers for another 2 mins, then add the courgettes for another 2 mins. Stir in the paprika and tomato puree and cook for another 1 minute.
Add the chopped tomatoes, broad beans and the butter beans, and half of the liquid from the can of butter beans (more if it looks dry). Cover and cook for about 5 minutes until the veg is tender.
Take off the heat, stir in the herbs with salt and pepper, and another tablespoon of olive oil. Rest covered until you are ready to stir.
Cook the potatoes until just tender (don’t let them disintegrate by overcooking). Drain well, and mash. Slowly combine the flour, baking powder salt and pepper until you have a firm consistency.
Make patty shapes in your hand (so you end up with around 8), and fry in a little vegetable oil and/or butter until brown on both sides.
Serve two potato cakes per person, with a generous portion of the stew and cheese and sour cream on the side.