½ tsp Each whole cumin, coriander and fennel seeds
4 tbsp Olive oil
350g Potatoes, peeled and diced
350g Shelled broad beans
½ Chilli, deseeded and chopped
Two Garlic cloves, peeled and crushed
½ tsp Turmeric
Bunch Of fresh Coriander, chopped
40g Dried breadcrumbs
One Free-range egg
Put the spices in a pan, dry-roast until they start to brown slightly, then grind in a pestle and mortar. Wilt the spinach in a tablespoon of olive oil, chop and set aside.
Boil the potatoes in salted water for five minutes, then add the beans and simmer for eight minutes more. Drain, transfer to a bowl and add the ground spices, chilli, garlic, turmeric, two tablespoons of olive oil, salt and pepper, then mash roughly.
Add the spinach, coriander, breadcrumbs and egg, and stir. Fry a tiny bit of the mix in sunflower oil, taste and adjust the seasoning. Shape into fat patties (wet your hands first), coat in flour and chill for half an hour.
Heat the sunflower oil and fry the 'burgers' on a medium to high heat for five minutes a side, until golden-brown. Serve with lemon wedges, in warmed pittas.