Broad bean burgers

I had some leftover cooked-from-dry broad beans (fava beans), and remembered that there was a recipe for broad bean burgers in Ottolenghi's Plenty (also appears here). It turns out the recipe called for fresh beans, but the cooked dry beans worked really well. I also replaced the spinach in the recipe with a bunch of greens from the garden: rocket (arugula), fennel fronds, broad bean leaves, and nasturtium leaves. We ate the burgers with a 'coconut sour cream' with lemon and chives. (Inspired by a bunch of experiments with vegan nut cheeses, I made the sour cream by fermenting pureed young coconut flesh with rejuvelac.)

These were really good -- I made them again a couple of days later, which is saying something.