|Broad beans||4 Ounce, frozen, defrosted (125 Gram)|
|Greek yogurt||2 Tablespoon|
|Tahini paste||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Ground coriander||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Chopped fresh coriander||1 Tablespoon|
|Chopped mint||1 Tablespoon|
|Oil||1⁄2 Cup (8 tbs) (For Shallow-Frying)|
|Greek yogurt||1⁄2 Cup (8 tbs) (With Shredded Mint Leaves, To Serve)|
|Shredded mint||1 Tablespoon (For Serving)|
Drain the broad beans and dry thoroughly.
Place in a blender or food processor and blend to form a fairly smooth paste.
Transfer the pureed beans to a bowl.
Stir in all the remaining ingredients, except the oil, and season to taste.
Cover and chill for 1 hour.
Form the mixture into small patties.
Heat a little oil in a frying pan and fry the patties, a few at a time, for 1-2 minutes on each side until golden-brown.
Drain on kitchen paper and keep warm while frying the remaining patties.
Serve hot with mint-flavoured yogurt.