Colcannon Cakes
Colcannon cakes are a great way to use up leftover mashed potatoes.
Broad Bean Hummus
If you have unexpected guests and need to whip up a dip in a hurry, then use those frozen broad beans lurking in your freezer in this quick and simple recipe.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 350g podded broad beans (fresh or frozen)
- 1 teaspoon cumin seeds
- 2 cloves garlic (finely chopped)
- 3 tablespoons cooking water
- 1/3 cup olive oil
- 1/2 teaspoon smoked paprika
Method
- Cook the podded broad beans in a saucepan of lightly salted water for 5 minutes.
- Drain, but reserve 1/3 cup of the cooking water.
- Rinse the drained beans under cold water and double peel.
- Toast the cumin seeds in a saucepan, then grind in a mortar and pestle.
- Place 2 tablespoons of cooking water into a blender with all the other ingredients except the olive oil.
- With the motor still running slowly drizzle in the olive oil. Taste for seasoning and adjust.
- Spoon into a shallow dish with an extra sprinkle of smoked paprika