Broad bean burgers

When this recipe first appeared in the Guardian I didn’t mention skinning the broad beans. This time I have done so because I decided to make the burgers smoother and more refined. I have to admit that the skinning does add a fair amount of work, probably 30 minutes, but I believe the upgrade is worth it. I did save some time, though, by leaving out a soured cream and lemon sauce from the original. If you insist, serve with the condiment for the Sweet potato cakes.