Blanch the broad beans until just tender then refresh in cold water. Combine in a food processor with 2 yolk, ½ cup breadcrumbs and parsley, then purée until smooth. Season generously with salt and pepper, then form into four football-shaped pieces. Freeze until firm, then toss in flour, the remaining eggs, then remaining breadcrumbs.
Sauté the potatoes in 50g butter and 1 tbsp extra virgin olive oil in a pan over a moderate heat for 10 minutes, until golden. Beat the remaining butter with the rosemary until smooth. Fry the broad bean kofte in hot (180oC) vegetable oil for 5 minutes, until golden and crisp. Drain on kitchen paper.
Season the steaks generously with salt and pepper, then rub with the remaining extra virgin olive oil. Cook over a hot charcoal barbecue grill for 10 minutes, turning several times, until medium-rare. Set aside to rest for 3 minutes, then serve with the kofte, potatoes and rosemary butter.