Saturday, 16 August 2014

Broad Bean Burgers

These were wonderfully tasty. I shoved it in a bun, which is totally the wrong thing to do. These should be eaten elegantly with a nice salad, although they were very nice with blue cheese and barbecue sauce, it didn't show the burgers off to their full potential.

The original recipe called for the burgers to be fried in 125ml sunflower oil but I made them a little bit more healthy by baking. I also made them bigger than suggested as I wanted them for a main meal rather than a snack.

Broad Bean Burgers (from Plenty - Yotam Ottolenghi)
(Serves 4)

3/4 tsp cumin seeds
3/4 tsp coriander seeds
3/4 tsp fennel seeds
225g spinach
2 tbsp olive oil
500g shelled broad beans
350g potatoes, peeled and roughly diced
1/2 green chilli, deseeded and finely chopped
2 garlic cloves, crushed
1/4 tsp ground turmeric
3 tbsp chopped coriander
40g breadcrumbs
1 egg
salt and pepper

Put the whole seeds in a pan and dry-roast on a high flame for 3-4 mins or until they start releasing their aromas. Grind to a powder in a pestle and mortar.

Wilt the spinach I'm a hot pan with a splash of water. When cool enough to handle, squeeze out any liquid, then chop roughly and set aside.

Blanch the broad beans in boiling water for about a min, drain and refresh under cold running water. Once cool enough to hand remove the skins and discard.

Cook the potatoes in boiling water for about 15 mins or until tender. Drain and tip into the a large mixing bowl. Immediately add the skinned broad beans, crushed spices, chilli, garlic, tumeric, olive oil and some salt and peppers use a potato masher to mash it all up roughly. Next add the wilted spinach, coriander and breadcrumbs. Check seasoning and mix in the egg.

Wet your hands and shape the mix into fat patties. Chill for 30 mins. 

Preheat the oven to 200C and cook for 20-30 mins.

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