The fava bean burgers all done up. Ok, I am not a good fryer but I tried. At the end, however, I thought griddling them was more effective. I did put some Meyer lemon slices in during the frying period, and those were fabulous. Yotam gives us a lovely, healthful recipe here, but it is lacking in seasoning in my opinion. If you make these, you MUST add a lot of lemon zest, lemon juice, fresh mint and some crushed red pepper, and you must then finish it all off with a generous sprinkle of Maldon. The ones I made like that were quite good.
I served these with pita and a Greek yogurt-lemon-mint-red pepper sauce. We enjoyed the Hall Sauvignon Blanc as well; it’s a nice CA riff on more minerally Sauv Blancs that you would find in France or NZ- still has a solid acidity but is less austere and stern than those.