Mediterranean bean stew with potato griddle cakes


  • 1 tbsp smoked paprika
  • 100g plain flour
  • 1 tbsp fresh thyme
  • 250g mashed potatoes
  • 1 lemon, zest only
  • handful fresh basil
  • 2 tbsp vegetable oil
  • 150g celeriac, cut into cubes
  • 2 tbsp extra-virgin olive oil, plus extra to serve
  • 1 tsp baking powder
  • 440g tin chopped tomatoes
  • 2 red onions cut into wedges
  • 400g tin butter beans
  • 200ml vegetable stock
  • 100g cooked broad beans
  • salt and freshly ground black pepper
  • 2 courgettes, chopped into 1cm/½in batons
  • 1 garlic clove, finely chopped
  • 2 tbsp tomato purée


  1. For the stew, heat two tablespoons of the oil in a casserole pan and fry the onions, courgettes, celeriac and garlic for 4-5 minutes.
  2. Add the tomato purée and smoked paprika and cook for a further 4-5 minutes. Add the chopped tomatoes and stock, bring to boil, then reduce to a simmer for 20-25 minutes.
  3. Stir in the butter beans, basil and lemon zest and cook for a further 10 minutes, then stir in the broad beans. Finish the stew with a good glug of extra-virgin olive oil.
  4. Meanwhile, for the griddled potato cakes, mix the ingredients together in a bowl until well combined, then shape the potato mixture into six patties.
  5. Heat the oil in a frying pan and fry the patties for 3-4 minutes on each side, or until crisp and golden-brown on both sides.
  6. To serve, ladle the stew into serving bowl and serve the potato cakes alongside.