Corn cakes with fresh broad bean and mint purée

Ingredients

For 1 serving

• Broad beans150 g
• Mint3 g
• Lemon juice1 teaspoon
• Extra virgin olive oil2 teaspoons
• Puffed corn cakes3
• Radishes40 g
• Saltto taste

In season: April – June

Method

1. Bring a small pan of water to the boil and salt it; meanwhile, if the broad beans are still in their pods, shell them.
2. Blanch the broad beans for 3 minutes, until tender, drain and cool them in cold water; then remove the skins by nicking them with a fingernail and squeezing out the bean.
3. Blend the beans with the mint leaves, lemon juice, oil, a pinch of salt and a spoonful of water until you have a smooth, velvety cream.
4. Wash the radishes, remove the leaves and root tip and slice them thinly.
5. Spread the cream over the corn cakes and top with the radishes.