Broad Bean Burgers

I couldn't resist making something with broad beans since they are so affordable and in season right now. A quick flip through Ottolenghi's 'Plenty' book, and ta-dah! I've got myself a recipe. With a few modifications, of course. After making the butternut pumpkin with burnt aubergine from Ottolenghi's previous book, I didn't need to be convinced any further that all of his recipes were sensational. I changed the recipe quite a bit, but these still turned out to be delicious with lots of flavour. And those vibrant green colours are just perfect for spring :-)

Broad Bean Burgers
(Recipe adapted from 'Plenty' by Ottolenghi)

100g English spinach, washed
1 tbs olive oil + extra for frying
250g shelled fresh broad beans
150g Kipfler potatoes, peeled and roughly chopped
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
2 tbs flat-leaf parsley, finely chopped
30g rice crumbs
1 free-range egg
black pepper
sea salt
lemon and baby spinach, to serve

Blanch the spinach in boiling water for a minute or so, then drain and refresh under cold running water. Squeeze out the excess water and chop finely.

Blanch the broad beans in boiling water for one or two minutes, drain and refresh under cold running water. Remove and discard the skins.

Place the potatoes in a saucepan, fill with cold water and bring to boil. Cook until tender, then drain well and place in a large mixing bowl. Add the broad beans, turmeric, coriander, cumin and a tablespoon of olive oil. Mash with a fork. Add the spinach, parsley, rice crumbs and the egg, season with black pepper and a tiny pinch of salt. Mix everything together.

Shape the mixture into small patties, place on a large plate and transfer into the fridge to chill for 30 minutes.

Heat some olive oil in a frying pan and fry the burgers on both sides until golden brown. Serve with baby spinach and lemon wedges.