Baked broad bean croquettes

Serves: 4
Ingredients
. 20 ml olive oil
. 50 gm onion, chopped
. 10 gm garlic, chopped
. 200 gm broad beans
. 200 gm edamame beans
. 100 gm green peas
. 15 gm rosemary, chopped
. 15 gm parsley, chopped
. 200 gm corn flakes
. 150 gm yoghurt
. 50 gm Brazil nuts
. 1 red pepper, roasted
. 2 limes
. Salt and pepper to taste
Method
To make croquettes, heat the oil in a pan over slow flame and sauté onion and garlic.
Add peeled broad beans, edamame beans and crushed green peas.
Cook the mixture for 5 minutes then add chopped rosemary and parsley.
Check for seasoning and cook for 10 more minutes.
When beans are soft and mushy, remove them from flame. Keep aside for cooling.
To make yoghurt dip, blitz yoghurt, Brazil nuts, roasted red pepper and a squeeze of lime. Add a pinch of salt and check seasoning.
Give 2-3 quick blitzes to the bean mixture; keep it a little coarse.
Lightly crush corn flakes with the hands.
Make quenelles of the beans mix with a large serving spoon and coat them with the crushed corn flakes.
If required, you can also use liquid egg for coating the corn flakes.
Bake them in oven at 180°C for 12-15 minutes.
Serve the crispy croquettes with creamy Brazil nut yoghurt dip and salad.