Ingredients
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12 oz small potatoes
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2 cloves garlic
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1 1/2 tbsp cumin seeds
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1/2 cup olive oil
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1 (5 oz.) pkg fresh spinach
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3 cups fresh fava bean or edamame
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1 red bell pepper
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1/2 tsp ground coriander
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1 egg
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8 sprigs cilantro (about 1/2 oz.)
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3/4 cup bread crumbs
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8 pita breads
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3 oz arugula
Steps
1
Peel the potatoes and mince the garlic.
2
Toast the cumin for 3 minutes in a pan without oil or butter. Let cool and grind in with a mortar and pestle.
3
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.
4
Boil the frozen beans for 4 minutes until al dente. Drain and rinse under cold running water. Remove from the pod and shell them.
5
Cut the potatoes into ½ inch cubes. Boil for 15 minutes and drain. Halve the peppers lengthwise. Remove the seeds and cut into strips.
6
Mash the potatoes with cumin, 2 tbsps of oil, beans, red pepper, garlic, ground turmeric and ground coriander until well combined.
7
Beat the egg. Chop the cilantro coarsely and add it to the spinach, bread crumbs, egg, and pepper. Add salt to taste.
8
With wet hands, form into 8 equal patties. Cover and refrigerate for 30 minutes. Preheat the oven to 425° F.
9
Heat 5 tbsp oil in a frying pan and fry the patties for 10 minutes until golden. Flip halfway.
10
Meanwhile bake the pitas in the oven for 4 minutes. Fill the pitas with the arugula and the burgers.
Tips
Serve with 1 tbsp Greek yogurt with some turmeric.
