This is a great recipe from Yotam Ottolenghi for easy (horse-free .. sorry) entertaining.
If you have time shell the broad beans it will make the burgers smoother.
Serve with chunky home made fries and a salad. If you serve these on buns, spread the sour cream and lemon sauce on the bread.
- ½ tsp each whole cumin, coriander and fennel seeds
- 25g spinach
- 4 tbsp olive oil
- 350g potatoes, peeled and diced
- 350g shelled broad beans
- ½ mild chilli, deseeded and chopped
- 2 garlic cloves, peeled and crushed
- ½ tsp turmeric
- 3 tbsp fresh coriander, chopped
- 40g dried breadcrumbs
- 1 free-range egg
- 50g plain flour
- 180g sour cream
- 2 tbsp chives, chopped
- 1 tbsp lemon juice
- 120ml sunflower oil
- Salt and pepper
- Put the seeds in a pan, dry-roast until they release their aromas, then grind. Wilt the spinach in a tablespoon of olive oil, chop and set aside. Boil the potatoes in salted water for five minutes, then add the beans and simmer for eight minutes more. Drain, transfer to a bowl and add the ground spices, chilli, garlic, turmeric, two tablespoons of olive oil, salt and pepper, then mash roughly. Add the spinach, coriander, breadcrumbs and egg, and stir. Fry a tiny bit of the mix in sunflower oil, taste and adjust the seasoning. Shape into fat patties (wet your hands first), coat in flour and chill for half an hour.
- Stir together the cream, chives, final tablespoon of olive oil, lemon juice, salt and pepper. Heat the sunflower oil and fry the ‘burgers’ on a high flame for five minutes a side, until golden-brown. Serve with the sauce on the side and a lemon wedge.