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
- 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.
- 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.
- 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.
- Meanwhile, for the griddled potato cakes, mix the ingredients together in a bowl until well combined, then shape the potato mixture into six patties.
- 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.
- To serve, ladle the stew into serving bowl and serve the potato cakes alongside.