Broad Bean, Potato and Ricotta Polpettone with Salsa Verde

• 600 g (1 lb 5 oz) floury potatoes, such as Pentland Squire or

Polpettone is the Italian term for a type of rissole, usually made with vegetables, coated in egg and breadcrumbs, then fried.

For the salsa verde, put all the ingredients in a blender or food processor and blitz to a coarse purée. Set aside.

Cook the unpeeled potatoes in boiling salted water until tender, then drain well. Leave to cool slightly before peeling them. Push the pee