Ingredients:
- ½ tsp each whole cumin, coriander and fennel seeds
- 25g spinach (or you could use kale or chard)
- 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
Directions:
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.
Recipe by Yotam Ottolenghi for The Guardian