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White bean and ham polpettine

Name: White bean and ham polpettine
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Olive oil, to shallow-fry; 1 onion, finely chopped; 350g ham; 400g canned cannellini beans, rinsed, drained; 2 garlic cloves, finely chopped; 1 tablespoon chopped flat-leaf parsley; 2 teaspoons Dijon mustard; 1 cup (150g) plain flour; 2 eggs, lightly beaten; 4 cups (400g) dried breadcrumbs; Lemon wedges and rocket, tomato and red onion salad, to serve

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30m

15m

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These white bean and ham polpettine are perfect as a snack or a light lunch.

Olive oil, to shallow-fry
1 onion, finely chopped
350g ham
400g canned cannellini beans, rinsed, drained
2 garlic cloves, finely chopped
1 tablespoon chopped flat-leaf parsley
2 teaspoons Dijon mustard
1 cup (150g) plain flour
2 eggs, lightly beaten
4 cups (400g) dried breadcrumbs
Lemon wedges and rocket, tomato and red onion salad, to serve

Method

1.

Heat 1 tablespoon oil in a frypan over medium heat. Cook onion for 2-3 minutes until softened but not browned. Cool slightly.
2.

Roughly chop ham in a food processor, then add beans, garlic, parsley, mustard and onion. Pulse until you have a coarse patty mixture, then form into 12 small cakes about 6cm across. Chill for 10 minutes. Place flour, egg and crumbs in 3 shallow dishes. Dip each cake first in flour, then egg, followed by crumbs.
3.

Heat 2cm oil in a large frypan over medium-high heat. In 2 batches, cook the polpettine for 2-3 minutes each side until golden and crisp all over. Serve 3 on each plate with salad and lemon wedges.