Vegan- 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

Preparation 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.