Most of the time homemade veggie burgers don’t seem worth the effort. But these have a great flavor and texture, and are perfectly spiced. Adapted from Plenty by Yotam Ottolenghi.

Ingredients

• 1 lb shelled fava beans, fresh or frozen
• 3/4 lb potatoes, peeled and roughly diced
• 1/2 lb spinach
• 3 T olive oil, divided
• 1/2 c sunflower or canola oil
• 3/4 t cumin seeds
• 3/4 t coriander seeds
• 3/4 t fennel seeds
• 1/2 fresh green chile, seeded and finely chopped
• 3 garlic cloves, minced
• 3 T chopped cilantro
• 6 T dried breadcrumbs
• 1 egg
• 6 buns, for serving
• Spinach, slivered red onion, mayo, and cheese, for serving
• Salt and black pepper

Instructions

1. Toast cumin, coriander, and fennel seeds in a dry pan over high heat for 3–4 minutes until fragrant.
2. Grind to a powder with a mortar and pestle and set aside.
3. Wilt spinach in a hot pan with 1 T olive oil.
4. Once cool enough to handle, squeeze out any liquid, chop roughly, and set aside.
5. Blanch fava beans in boiling water for 1 minute, then drain and rinse under cold water.
6. Once cool enough to handle, remove and discard the skins.
7. Cook potatoes in boiling water for about 15 minutes until tender and drain.
8. Transfer potatoes to a large mixing bowl and immediately add fava beans, ground seeds, chile, garlic, remaining 2 T olive oil, and salt and pepper.
9. Mash roughly with a potato masher, leaving some beans partially intact.
10. Add spinach, cilantro, and breadcrumbs – mix and taste for seasoning.
11. Mix in the egg.
12. Wet your hands and shape the mixture into 6 patties, roughly 2″ in diameter and 3/4″ thick. Chill for at least 30 minutes.
13. Heat sunflower or canola oil in a pan over high heat and fry burgers for 5 minutes per side until golden brown.
14. Serve on buns with toppings of your choice.