Fava bean burgers

When this recipe first appeared in the Guardian I didn’t mention skinning the fava beans. This time I have done so because I decided to make the burgers smoother and more refined. I have to admit that the skinning does add a fair amount of work, probably 30 minutes, but I believe the upgrade is worth it. I did save some time, though, by leaving out a sour cream and lemon sauce from the original. If you insist, serve with the condiment for the Sweet Potato Cakes.

3/4 tsp cumin seeds

3/4 tsp coriander seeds

3/4 tsp fennel seeds

1/2 lb (about 6 cups) spinach

3 tbsp olive oil

1 lb (about 3 cups) shelled fava beans (fresh or frozen)

3/4 lb potatoes, peeled and roughly diced

1/2 fresh green chile, seeded and finely chopped

2 garlic cloves, crushed

1/4 tsp ground turmeric

salt and black pepper

3 tbsp chopped cilantro

6 tbsp dried breadcrumbs

1 egg

1/2 cup sunflower oil

4 lemon wedges

• Put the whole seeds in a pan and dry-roast over high heat for 3 to 4 minutes, or until they start releasing their aromas. Grind to a powder in a mortar and pestle 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 fava beans in boiling water for about a minute; drain and refresh under cold running water. Once cool enough to handle, remove and discard the skins.
• 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 fava beans, crushed seeds, chile, garlic, turmeric, remaining 2 tablespoons of olive oil and some salt and pepper. Use a potato masher to mash it all up roughly; don’t worry if some beans are not totally crushed. Next, add the wilted spinach, chopped cilantro 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 2 inches in diameter and 3/4 inch thick. Chill them for at least half an hour.
• To cook, heat up the sunflower oil and fry the burgers on high heat for 5 minutes on each side, or until golden brown. Serve warm, with the lemon wedges.

Serves 4