Broad Bean Patties

Ingredients:

1 package baby spinach
1-1/2 cup broad beans
1 cup potatoes, diced
1 teaspoon olive oil
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1 tablespoon parsley, chopped
2 tablespoons dill, chopped
1 flax egg
1 tablespoon breadcrumbs or panko
salt and black pepper, to taste
lemon, cut into wedges

Blanch the spinach and put in ice bath. Squeeze and chop.

Remove skins from broad beans and chop.

Boil the potatoes until soft and mash with the olive oil, salt, and pepper. Stir in the spinach, broad beans, herbs, spices, flax egg, and breadcrumbs.

Shape into patties and chill in the refrigerator for at least half an hour. Shallow fry in a bit of oil on each side until golden brown. Serve with lemon wedges.