Rustic Fava Bean Patties

"Leaving the skins on the potatoes and beans give these patties great
  texture as well as fibre."

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6   

  3         cups  spinach -- washed, dried and chopped
  1         medium  onion -- chopped
  1         tablespoon  olive oil -- + extra for frying
 1/2       pound  dried fava beans
  3         medium  potatoes
 1/4       teaspoon  garlic powder
 1/4       teaspoon  ground nutmeg
 1/4       teaspoon  ground coriander
 1/2       teaspoon  ground cumin
 1/4       teaspoon  fennel seed -- crushed
  2         tablespoons  fresh parsley -- finely chopped
  1         tablespoon  lemon zest
  1         cup  rice chex® -- crushed
  1         large  egg
 1/4       teaspoon  black pepper
 1/4       teaspoon  salt

preheat oven to 350°F

Soak beans overnight, rinse and add fresh new water to cover bean, Bring
to a boil then simmer until tender but still firm(1 to 2 hours depending
on the beans size and age.) Drain beans and let cool

Scrub potatoes and leave potatoes in skins pop them in the microwave for
10 min.

Heat a sauté pan over medium heat and sauté the onions until translucent
add the spinach until wilted.

In a food processor add beans, oil, lemon zest, fennel, garlic powder
nutmeg, coriander and cumin. Pulse until beans are chopped but not smooth

Rough chop potatoes with skin into large mixing bowl. Mash potatoes
leaving lumps. Add the bean mixture, spinach, parsley, 1/4 rice crumbs and
the egg, season salt and pepper

Mix everything together until just blended do not over mix, (you want to
keep a lumpy texture)

Shape the mixture into 6 patties, coat them with remaining rice crumbs and
place on a large plate refrigerator  to chill for 30 minutes or overnight.

Heat some olive oil in a frying pan and brown each side of patties and
place into the oven for 30 min.



Serving Ideas : Serve with
Lemon Yogurt Sauce:

1 1/2 cups Balkan-style plain yogurt
2 green onions  thinly sliced
1 tbsp  lemon juice
zest of one lemon
1 pinch salt
1 pinch pepper

Lemon Yogurt Sauce: Stir together yogurt, onions, lemon juice, zest, salt and pepper.
Set aside in refrigerator.


Source:
  "Pooka's What's for Dinner: Gluten Free with Attitude"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 244 Calories; 4g Fat (13.8%
calories from fat); 13g Protein; 41g Carbohydrate; 12g Dietary Fiber; 31mg
Cholesterol; 168mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 0 Fruit; 1/2 Fat.