Slowly Sautée spring onion and garlic in olive oil season with salt.
When onion and garlic are fully cooked, add all but 25 grams of the fava beans and cook for another minute.
Now set up a breading station: put flour in a bowl; crack eggs into a bowl and beat them; put Panko in a bowl.
Next start the breading process: dredge the fava bean cakes in flour; dip in egg wash; and coat in Panko.
When the wine reduction and fava bean cakes are finished, season the foie slices with salt and pepper and sear in a dry warm pan, add butter and baste until tender to touch. Rest.
Butter glaze the reserved fava beans by putting a splash of water in a sauce pan. As it starts boiling and evaporating add your fava beans and butter. Remove from heat and swirl the butter until emulsified. Be careful not to break the butter if this happens as a drop of water and swirl the pan until it incorporates and comes back together. Finish with mint.
Plate foie on top of cakes with the butter glazed fava beans and Amarone reduction around the edges.
*If you don't want to deep fry the patties you can do a shallow fry in a sautee pan with oil half way up the patty. **Anytime something is fried we season it as soon as it comes out of the frier.