Broad Bean Burgers

Is it a potato cake or is it a veggie burger? Either way, we’re sure you’ll love this tasty recipe!

Serves 4 people


 

  • 350 grams shelled broad beans
  • 1 teaspoon(s) each, coriander and fennel seeds
  • 4 tablespoon(s) sunflower oil
  • 350 grams potatoes, peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 3 tablespoon(s) fresh coriander, chopped
  • 40 grams dried breadcrumbs
  • 50 grams plain flour
  • 1 Egg
  • 120 mL sunflower oil
  • 1 dash(es) salt and pepper, to taste

 

  1. Put the seeds in a pan, dry-roast until they release their aromas, then grind.
  2. Boil the potatoes in salted water for five minutes, then add the beans and simmer for eight minutes more.
  3. Drain, transfer to a bowl and add the ground spices, garlic, two tablespoons of olive oil, salt and pepper, then mash roughly.
  4. Add the fresh coriander, breadcrumbs and egg, and stir.
  5. Fry a tiny bit of the mix in sunflower oil, taste and adjust the seasoning.
  6. Shape into fat patties (wet your hands first), coat in flour and chill for half an hour.
  7. Heat the sunflower oil and fry the ‘burgers’ on a high setting for five minutes a side, until golden-brown.

Method

  1. Put the seeds in a pan, dry-roast until they release their aromas, then grind.
  2. Boil the potatoes in salted water for five minutes, then add the beans and simmer for eight minutes more.
  3. Drain, transfer to a bowl and add the ground spices, garlic, two tablespoons of olive oil, salt and pepper, then mash roughly.
  4. Add the fresh coriander, breadcrumbs and egg, and stir.
  5. Fry a tiny bit of the mix in sunflower oil, taste and adjust the seasoning.
  6. Shape into fat patties (wet your hands first), coat in flour and chill for half an hour.
  7. Heat the sunflower oil and fry the ‘burgers’ on a high setting for five minutes a side, until golden-brown.

Ingredients

 

  • 350 grams shelled broad beans
  • 1 teaspoon(s) each, coriander and fennel seeds
  • 4 tablespoon(s) sunflower oil
  • 350 grams potatoes, peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 3 tablespoon(s) fresh coriander, chopped
  • 40 grams dried breadcrumbs
  • 50 grams plain flour
  • 1 Egg
  • 120 mL sunflower oil
  • 1 dash(es) salt and pepper, to taste

 

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