Runner bean & spring onion fritters

A quick lunch for when you are running around. (Get it? Runners. Running.... sorry)

Running around

Don’t know about you, but things are a bit rushed at the moment. I am writing this last week (if you see what I mean) before heading off on holiday, so dashing around in a needless flap is my default state at the moment. In this situation it’s easy to end up scoffing a slice of toast and marmite (perhaps peanut butter too?) for lunch and cracking on.

But the runner bean harvest is as busy as I am and still, unbelievably, in full swing. It must, therefore, be used with every meal if we are to avoid waste (the worst case scenario for any veg grower) and this pathological aversion to wasting something I grew is good motivation to stop to make a very, very quick lunch.

Right, let’s get to it. It’ll only take 10 minutes.

Runner bean & spring onion fritters

I love the nutty flavour of chickpea flour, traditional used in bhaji mix, so have deployed it in this simple batter that makes short work of the runner bean glut. You can, of course, switch out the runners for whatever glut you have – sweetcorn, green beans, courgette (though they’ll need the excess water squeezing out), tomatoes – but I do like the long ribbons of green bean because they make for a knotted, tangle of crispy deliciousness. A squeeze lime at the end is essential.

Serves 1

• 100g runner beans, stringed and trimmed

• 2 eggs, lightly beaten