Mediterranean bean stew with potato griddle cakes

Ingredients

• 2 tbsp extra-virgin olive oil, plus extra to serve
• 2 red onions cut into wedges
• 2 courgettes, chopped into 1cm/½in batons
• 150g/5½oz celeriac, cut into cubes
• 1 garlic clove, finely chopped
• 2 tbsp tomato purée
• 1 tbsp smoked paprika
• 1 x 440g/1lb tin chopped tomatoes
• 200ml/7fl oz vegetable stock
• 1 x 400g/14oz tin butter beans or mixed beans, drained
• handful fresh basil
• 1 lemon, zest only
• 100g/3½oz cooked broad beans

For the griddled potato cakes

• 250g/9oz mashed potatoes
• 1 tsp baking powder
• 100g/3½oz plain flour
• salt and freshly ground black pepper
• 1 tbsp fresh thyme
• 2 tbsp vegetable oil

Method

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.