View source for 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'''
#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.