Vegetarian patties with potatoes, broad beans and cashew nuts

Huile d'olive de Provence PDO
Intense flavour
Boulettes végétariennes aux pommes de terre, fèves et noix de cajou
Photo credit: Céline de Cérou
These vegetarian – and even vegan – balls, made with potatoes, broad beans and cashew nuts, are sure to be a hit with young and old alike. Easy to make, they’re dressed with PDO olive oil from Provence for its much-loved plant-based flavour!
A PDO
Preparation
20 min
A PDO
Cooking time
30 min
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Recipes for children Main course Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 800 g potatoes
  • 400 g frozen broad beans
  • 4 c. à soupe cashew nuts
  • 20 cl Provençal olive oil PDO
  • Espelette chilli
  • Salt, (pepper)

Tip

Which olive oil should I use for these vegetarian meatballs? Choose an PDO olive oil from Provence (intense flavour) for its herbaceous, raw artichoke flavours, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or try an olive oil from Aix-en-Provence PDO, or an olive oil from Haute-Provence PDO...

Instructions

  • Peel the potatoes, cut them into cubes and then cook them in a saucepan of boiling salted water for 10 minutes.

  • Add the broad beans and continue cooking for 6 minutes.

  • Meanwhile, chop the cashew nuts. Set aside.
  • Drain the potatoes and broad beans, then mash them all together with a potato masher (feel free to leave some chunky pieces). Stir in the chopped cashew nuts. Mix well and shape into balls.

  • Brown the meatballs in a frying pan with PDO Provençal olive oil. Place them on kitchen paper.

  • Serve with a salad (green or tomato) and a spicy tomato sauce (see our recipe suggestions!).

Tip

Which olive oil should I use for these vegetarian meatballs? Choose an PDO olive oil from Provence (intense flavour) for its herbaceous, raw artichoke flavours, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or try an olive oil from Aix-en-Provence PDO, or an olive oil from Haute-Provence PDO...
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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