Broad bean burgers from Plenty (page 194) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GC62 on October 16, 2023

    Served this with the recommended sauce (sweet potato cake sauce). Very good combination.

  • DePollepel on August 29, 2021

    delicious! i did not take the skin of the beans. sauce on page 32 (sweet pototoe patties). if desired add some lardons. serve with green salad

  • Ganga108 on August 21, 2021

    Wonderful! I make an egg-free version by using a mixture of chickpea flour, cream and a little eno. I served with the condiment for the Sweet Potato Cakes on P32, a great accompaniment. I love the rough mash texture of the broad beans.

  • mondraussie on March 06, 2021

    Nothing exceptional, wouldn't bother again..

  • finebec on May 10, 2017

    In US, Sadaf frozen broad beans aka favas are already peeled, a great time saver, and are very flavorful. I encourage use of this recipe if you can avoid the peeling process. These are the tweaks I will try next time to get a better texture: a. mash the potatoes when hot and soft, on their own b. blitz the broad beans in a food processor to get a smoother texture, but holding back some beans for hand crushing c. make smaller patties to get more in pan at once, using largest possible pan d. drain on paper towel. uncharacteristically, YO does not give any instructions for type of pan. I used a cast iron and found it worked well. as he does not present an image of it, would love to see someone's photo of it.

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