Mediterranean Bean Stew with Potato Griddle Cakes

A hearty vegetarian Mediterranean stew featuring mixed beans and vegetables, served with homemade crisp, golden-brown potato griddle cakes.

Vegetarian Vegan Healthy Stew High Fibre

Estimated Nutrition

Calories

471

kcal / serving

1884 kcal total

Carbs

51g

per serving

204 g total

Fat

21g

per serving

84 g total

Protein

13.5g

per serving

54 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

CondimentsSauces

tbsp

Tomato Puré

Fruits

piece

Lemon

zest only

GrainsCereals

100

Plain Flour

LegumesPulses

400

Butterbeans

tinned, drained

100

Broad Bean

cooked

Liquids

200

Vegetable Stock

NutsSeeds

clove

Garlic

finely chopped

tbsp

Smoked Paprika

handful

Basil

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Thyme

fresh

OilsFats

tbsp

Extra Virgin Olive Oil

plus extra to serve

tbsp

Vegetable Oil

for frying

Vegetables

piece

Red Onion

cut into wedges

piece

Courgette

chopped into 1cm batons

150

Celeriac

cut into cubes

440

Chopped Tomato

tinned

250

Mashed Potato

Method

Serve the stew in bowls with potato cakes on the side.

Heat oil in a frying pan and fry patties for 4 minutes per side until golden.

Shape the potato mixture into six patties.

Heat 30ml oil in a casserole pan and fry onions, courgettes, celeriac, and garlic for 5 minutes.

Mix mashed potatoes, baking powder, flour, salt, pepper, and thyme in a bowl.

Stir in broad beans and finish with extra-virgin olive oil.

Stir in butter beans, basil, and lemon zest and cook for 10 minutes.

Stir in chopped tomatoes and stock, bring to boil, then simmer for 25 minutes.

Add tomato purée and smoked paprika and cook for a further 5 minutes.