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
Method
- Put the seeds in a pan, dry-roast until they release their aromas, then grind.
- 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, garlic, two tablespoons of olive oil, salt and pepper, then mash roughly.
- Add the fresh 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 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
Want to try out more bean recipes? Then check out our ‘Keen for Beans’ campaign
