For those of you who grow your own you’ll be aware broad bean season is once again upon us. Broad beans are one of the easiest things to grow, just watch out for blackfly and pinch out the tender tops as the plants grow to prevent the blackfly from spreading.
This recipe really does benefit from the extra time spent shelling the beans. Even young broad beans will work best if you remove the tough husks. I think I used about 30-40 pods when making this. I got 4 decent sized burgers out of it. You can shape the mixture into burgers and freeze for use later if you have too much to eat in one sitting.
2 large potatoes
1 clove garlic
1 red chili
2-3 slices of bread
Large pinch of turmeric
Large handful of parsley and coriander
Remove the beans from their pods, place in boiling water and boil rapidly for 3 minutes. Drain and refresh under cold water. Remove the skins and place the shiny green beans in a large bowl.
Peel and chop the potatoes. Cover with water. Bring to boil and simmer until tender. Drain and add to the beans. Mash roughly.
Finely chop the onion, garlic and chili and fry gently in olive oil until tender. Add to the mashed beans and potatoes. Add the turmeric, egg, chopped herbs and season with salt. Mix well then blitz the bread into crumbs and add those too.
Heat a pan with a little olive oil. Take a handful of the burger mixture and shape into a round burger. Fry gently on both sides until browned.