• Remove the broad beans from their pods and place in a pan of boiling water and boil for 3 minutes. Do not add salt as this will toughen the skins of the beans.
• Drain and plunge into cold water to stop them overcooking.
• When cooled, roughly chop the broad beans before placing in a bowl with the finely chopped green onion.
• Season with a dash of olive oil and pepper before crumbling in the feta.
• Add the oats, gram (chickpea) flour beaten eggs and mix well. Stir in the chopped mint
• Leave to stand in a fridge for half an hour before forming into patties.
• Fry in some olive oil until golden brown and crispy on both sides.

This is a great recipe for cooking on a bonfire or bbq but works equally as well at home. The chilli and paprika complements the sweet and mild flavour of green onions.

• Start by pre-heating your oven to 170 degrees Celsius.
• Trim and clean the green onions before scoring the skin of the onion in several places.
• In a large sheet of foil place your green onions and coat with a dusting of dried chilli, paprika, salt and pepper making sure you cover well.
• Drizzle over a little oil and lemon juice and seal up the foil on all side to create a bags.
• Place the foil bag on a baking tray and place in the oven for 45 minutes to an hour.