A delicious Ottolenghi recipe. It makes a smoother burger if you shell the broad beans, but don’t worry if you don’t have the time or patience to. The burger still tastes good with the shells on.

Serves 4


3/4 teaspoon each cumin, coriander and fennel seeds
225g spinach
3 tablespoons olive oil
500g broad beans
350g potatoes. peeled and roughly diced
1/2 teaspoon fresh green chilli, deseeded and finely chopped.
2 garlic cloves, crushed
1/4 teaspoon ground turmeric
3 tablespoons chopped coriander
40g dried breadcrumbs
1 egg
120ml sunflower oil
4 lemon wedges
salt and black pepper


Put the whole seeds in a pan and dry- roast on a high flame for 3-4 minutes, or until they start releasing their aromas. Grind to a powder in a pestle and mortar and leave aside.
Wilt the spinach in a hot pan with 1 tablespoon of of the olive oil. When cool enough to handle, squeeze out any liquid, then chop roughly and set aside.
Blanch the broad beans in boiling water for about a minute; drain and refresh under cold running water. If you prefer to remove the skins once they are cool enough to handle you can set to work.
Cook the potatoes in boiling water for about 15 minutes, or until tender. Darin and tip into a large mixing bowl. Immediately add the broad beans, crushed seeds, chilli, garlic, turmeric, remaining 2 tablespoons of 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 coriander 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 5cm in diameter and 2cm thick. Chill them for at least half an hour.
To cook, heat up the sunflower oil and fry the burgers on a high heat for 5 minutes on each side, or until golden brown. Serve warm with the lemon wedges.