Mollie Katzen-Inspired Potato and Broccoli Burgers

• 2 cups finely minced broccoli florets (about 6 1/2 ounces, or 2 good-size crowns; see note)
• Salt to taste
• 1 1/2 pounds red potatoes, scrubbed and quartered
• 1/2 cup chopped cilantro
• 2 teaspoons toasted cumin seeds, lightly crushed in a mortar and pestle
• 2 teaspoons fresh lemon juice
• 1 teaspoon nigella seeds
• 1 teaspoon garam masala
• 1/2 teaspoon ground black pepper
• 1/4 cup ricotta
• 1 cup ground walnuts (about 3 ounces; pulse in a food processor until they resemble coarse bread crumbs, being careful not to grind to a paste; you will probably have some left over)
• 1/4 cup grape seed oil

1. Bring a medium pot of water to a boil and salt generously.
2. Place broccoli in a strainer and dip into the boiling water for 1 minute, then remove.
3. Rinse with cold water and shake out excess, then drain on paper towels.
4. Steam potatoes over 1 inch of boiling water until tender, about 15 minutes.
5. Transfer to a bowl and mash with a fork.
6. The skins will break up in the mash.
7. Stir in broccoli and remaining ingredients except the ground walnuts and oil.
8. Season generously with salt, combine well, taste and adjust seasonings.
9. Place ground walnuts in a wide bowl.
10. Scoop out about 1/3 cup of burger mixture and form into a ball (you can moisten your hands to prevent sticking).
11. Roll in the walnuts, then gently flatten into a patty.
12. Place on a plate or sheet pan and continue to shape all of the patties.
13. Refrigerate for 1 hour or longer.
14. When youre ready to cook, place a rack over a sheet pan.
15. Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat.
16. Swirl pan to coat with the hot oil.
17. Lower heat to medium.
18. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes.
19. Turn and brown for about 4 more minutes.
20. Remove to the rack.
21. Heat remaining oil in the pan and cook remaining patties.
22. Keep patties warm in a low oven until ready to serve.
23. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.

broccoli florets, salt, red potatoes, cilantro, cumin seeds, lemon juice, nigella seeds, garam masala, ground black pepper, ricotta, ground walnuts, grape seed oil

Taken from cooking.nytimes.com/recipes/1016339 (may not work)