Fava Bean Burgers

From: Plant Food Fabulous

I don't normally have the best luck when attempting veggie burgers from scratch. I have issues with them falling apart. When I saw this recipe for fava bean burgers in Ottolenghi's cookbook Plenty I knew I had to try them, past bad luck be damned. I love fava beans, they are so buttery and rich. I've posted two fava recipes already this summer, Fava Bean Crostini and Asparagus and Fava Risotto. Fava's are about to leave for the year. They may actually be gone for some readers, but don't fret, you can use frozen beans just as easily for these burgers. What you are bound to find, is that these burgers are incredible. The buttery smooth taste of the favas come through, and they are punctuated with an exotic combination of coriander, cumin and fennel. The addition of a lemon yogurt and sour cream sauce makes you feel as if you were transported to the exotic parts of the Mediterranean for your supper.

Fava Bean Burgers
serves 4

3/4 teaspoon cumin seeds
3/4 teaspoon coriander seeds
3/4 teaspoon fennel seeds
1/2 lb spinach
3 tablespoons olive oil
2 cups shelled fava beans
1 cup peas
3/4 lb potato, peeled and diced
1/2 green chili, seeded and minced
2 garlic cloves, pressed
1/4 teaspoon turmeric
salt and pepper
3 tablespoons cilantro, minced
6 tablespoons dried breadcrumbs
1 egg
1/2 cup flavorless oil like grapeseed or sunflower

lemon sauce:
3 tablespoons Greek yogurt
3 tablespoons sour cream
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon chopped cilantro
salt and pepper to taste

Place the seeds in a pan and dry roast them until fragrant. Then blend them in a spice grinder or with a mortar and pestle.

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