Friday, 6 August 2010

broad bean burgers

Again this is another recipe from Plenty by Yotam Ottolenghi.  I love broad beans and they are in season now, so this is a good recipe to use them all up.  These burgers remind me of spinach and potato cakes that i've eaten in indian restaurants before, these are much better of course.
I also served my burgers with salad in buns .... far more substantial than the lemon wedges Yotam suggests .....

Serves 4

3/4 tsp each cumin, coriander and fennel sees
225g spinach
3 tbsp olive oil
500g shelled broad beans (fresh or frozen)
350g potatoes, peeled and roughly chopped
1/2 fresh green chili, deseeded and finely chopped
2 garlic cloves, crushed
1/4 tsp turmeric
3 tbsp chopped coriander
40g dried breadcrumbs
1 free-range egg
120ml sunflower oil
4 lemon wedges
salt and black pepper

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

Wilt the spinach in a hot pan with 1 tablespoon of the olive oil.  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 minute, drain and refresh under cold running water.  Once cool enough to handle, remove the skins and discard.

Cook the potatoes in boiling water for about 15 minutes, or until tender.  Drain and tip into a large mixing bowl.  Immediately add the skinned broad beans, crushed seeds, chili, garlic, turmeric, remaining 2 tablespoons of olive oil and some salt and pepper.  Use a potato masher to mash it all roughly; don't worry if some beans are not totally crushed.  Next, add the wilted spinach, chopped coriander and breadcrumbs.  Taste to check the seasoning.  Lastly, mix in the egg.

Wet your hands and shape the mix into fat patties that are roughly 5cm in diameter and 2cm thick.  Chill them for at least half an hour.

To cook, heat up the sunflower oil and fry the burgers on a high heat for 5 minutes on each side, or until golden.  Serve warm, with the lemon wedges.

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