White Bean & Ham Polpettine |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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something different Ingredients:
olive oil, to shallow-fry |
1 onion, finely chopped |
350 g ham |
400 g canned cannellini beans, rinsed, drained |
2 garlic cloves, finely chopped |
1 tablespoon chopped flat leaf parsley |
2 teaspoons dijon mustard |
1 cup plain flour |
2 eggs, lightly beaten |
4 cups dried breadcrumbs |
lemon wedge, and |
rocket, and |
tomato, and |
red onion, salad, to serve |
Directions:
1. Heat 1 tbs 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.
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