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½ tsp    Each whole cumin, coriander and fennel seeds

25g        Spinach

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

120ml     Oil

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.