Recipe: Fava Bean Patty with Orange-Champagne Vinaigrette
Pair sauvignon blanc with this fresh summer meal
Fava Bean Patty
- 1 tsp cumin seed
- 1 tsp coriander seed
- 1 tsp fennel seed
- 3 cup spinach
- 4 clove garlic, minced
- 1/2 lb fava beans (or lima beans)
- 1 lb russet potato
- 1/2 tsp tumeric
- 1/3 cup + 1/4 Cup breadcrumbs
- 1 egg
- 2 tbsp olive oil
Orange-Champagne Vinaigrette with Mixed Greens
- 1/4 cup white wine vinegar
- 1/4 cup orange juice
- 1 tsp Dijon mustard
- 1 1/2 cup olive oil
- 1 lb mixed greens
Prep time: 1 hour
Cook time: 15 minutes
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 Tbsp 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.
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.
Toss the greens with half the vinaigrette. Use remaining vinaigrette to top patties.