> 12 oz small potatoes
> 2 cloves garlic
> 1 1/2 tbsp cumin seeds
> 1/2 cup olive oil
> 1 (5 oz.) pkg fresh spinach
> 3 cups fresh fava bean or edamame
> 1 red bell pepper
> 1/2 tsp ground coriander
> 1 egg
> 8 sprigs cilantro (about 1/2 oz.)
> 3/4 cup bread crumbs
> 8 pita breads
> 3 oz arugula
Peel the potatoes and mince the garlic.
Toast the cumin for 3 minutes in a pan without oil or butter. Let cool and grind in with a mortar and pestle.
Heat 1 tbsp of oil in a wok. Add the spinach in portions, stir and let wilt. Allow to cool and press the excess moisture out. Chop finely.
Boil the frozen beans for 4 minutes until al dente. Drain and rinse under cold running water. Remove from the pod and shell them.
Cut the potatoes into ½ inch cubes. Boil for 15 minutes and drain. Halve the peppers lengthwise. Remove the seeds and cut into strips.
Mash the potatoes with cumin, 2 tbsps of oil, beans, red pepper, garlic, ground turmeric and ground coriander until well combined.
Beat the egg. Chop the cilantro coarsely and add it to the spinach, bread crumbs, egg, and pepper. Add salt to taste.
With wet hands, form into 8 equal patties. Cover and refrigerate for 30 minutes. Preheat the oven to 425° F.
Heat 5 tbsp oil in a frying pan and fry the patties for 10 minutes until golden. Flip halfway.
Meanwhile bake the pitas in the oven for 4 minutes. Fill the pitas with the arugula and the burgers.
Serve with 1 tbsp Greek yogurt with some turmeric.