Source: dLife

A delicious vegetarian patty that can tame any meat eater.

Servings

2 cup Beans, fava, mature, cooked , rinsed and drained
1 Potatoes, russet, with skin, fresh, small 1 3/4"-2 1/4" , peeled, cooked, mashed
0.5 cup fresh chopped onion
0.25 cup chopped parsley
0.75 tsp ground coriander
0.5 tsp ground cumin
5 pinch tabasco sauce (5 drops)
1 pinch salt (to taste)
1 pinch black pepper (to taste)
2 egg whites
0.5 cup bread crumbs
1 tbsp extra virgin olive oil (more if needed)

Yogurt-Cucumber Sauce
1 cup plain nonfat yogurt
0.25 cup fat free sour cream
0.33 cup Cucumber, with o skin, fresh, pared, chopped , seeded
2 medium garlic cloves , minced
2 tsp dried dill weed
1 pinch salt (to taste)
1 pinch black pepper (to taste)

1 Smash fava beans and mix with potato, onion, parsley, coriander, cumin, and red pepper sauce. Sprinkle with salt and pepper. Blend in egg whites and breadcrumbs. Form the blend into 24 round patties.
2 In a large skillet, heat oil over medium to medium-high heat. Arrange patties in oil and fry until browned and crispy on both sides. Serve warm with Yogurt-Cucumber Sauce.

Yogurt-Cucumber Sauce
1 Mix all ingredients in a large bowl, making sure to blend well. Chill, covered, until serving time.

The patty mixture can be prepared up to 2 days in advance; do not shape or cook until ready to serve. Try using oregano and mint instead of dill weed in the yogurt sauce. Serve sauce over sliced tomatoes and cucumbers.