This canapés recipe is a delicious starter for your guests on Christmas Day.


  • 1⅓ cups (200g) fresh or frozen broad beans

  • 1 garlic clove, finely chopped

  • 1 tablespoon (20ml) olive oil

  • ½ cup (100g) firm feta, crumbled

  • 1 tablespoon fresh mint leaves, finely chopped

  • 1 teaspoon lemon zest, finely grated

  • Tortilla Triangles

  • 4 white corn or flour tortilla

  • 1 tablespoon (20ml) olive oil


  • 1.

    For tortilla triangles, preheat oven to 220⁰C (200⁰C fan-forced) and line a baking tray with paper. Cut each tortilla into six wedges and place on prepared tray. Brush lightly with oil and season with salt. Bake for eight to ten minutes or until browned and crisp. Cool.

  • 2.

    Bring a large pan of water to the boil, add the broad beans and cook for two minutes or until just tender. Drain and refresh under cold water. Carefully peel the outer skins and discard.

  • 3.

    Combine peeled broad beans with garlic and olive oil in a medium bowl. Using a potato masher, gently smash to a rough puree. Stir through feta, mint and zest and season to taste with salt and pepper.

  • 4.

    To serve, spoon broad bean mixture onto tortilla triangles. Serve immediately.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 161kj
  • Fat Total 11g
  • Saturated Fat 4g
  • Protein 4g
  • Carbohydrate 9g
  • Sugar 1g
  • Sodium 238mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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