1 tsp Cumin Seed
1 tsp Coriander Seed
1 tsp Fennel Seed
3 cup Spinach
4 Garlic Cloves, minced
1/2 pound Fava Beans, (may substitute lima beans)
1 pound Russet Potato
1/2 tsp tumeric
1/3 cup+1/4 cup Breadcrumbs
2Tbs Olive oil
Zest of 1 lemon
Salt and pepper to taste
Peel and dice the potato, and steam until tender. About 15 minutes. Allow to cool
Heat a sauté pan over medium and cook the spinach until wilted, about 5 minutes. Add the garlic and cook 1 minute longer. Allow to cool. Cook the fava or lima beans until tender.
In a dry sauté pan, heat the cumin, coriander, and fennel seeds until fragrant, about 2 minutes. Grind in a spice grinder.
Combine the potato, spinach, fava beans and spices in a bowl, mix well. The potatoes will mash up slightly to help hold the mixture together. It is ok if some of the potatoes remain in bigger pieces. Add the tumeric and egg to the mixture and mix well. Put in 1/3 cup breadcrumbs and lemon zest. Season with salt and pepper.
Form into 8 patties, and coat with remaining ¼ cup breadcrumbs. Chill for 30 minutes.
Preheat oven to 350 degrees.
Heat a sauté pan over medium high heat. Add 2 Tbs olive oil and the chilled patties to the pan. Brown on both sides, place on a baking sheet and then into the oven. Bake the patties about 10 minutes or until heated through.
Toss the greens with half the vinaigrette. Use remaining vinaigrette to top patties
1/4 cup White Wine Vinegar
1/4 cup Orange Juice
1 tsp Dijon Mustard
1 ½ cup Olive Oil
1 pound Mixed Greens
For the vinaigrette, combine the vinegar, orange juice, and Dijon. Mix well, and then slowly drizzle in the olive oil using a hand blender or whisk.