White Bean Burgers With Wilted Spinach

"A Jill Dupleix recipe from Delicious magazine. I love this because I usually have the store cupboard ingredients on hand, so it's perfect for when I've suddenly got some yummy fresh spinach to cook."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Drain beans, place in a bowl with parmesan, parsley, nutmeg and seasoning. Roughly mash with fork, keeping mixture slightly course.
  • Beat in salami and egg with wooden spoon. Add breadcrumbs one Tbsp at a time until firm enough to shape into 8 balls. Gently flatten each ball into a patty and lightly coat in breadcrumbs.
  • Heat oil in a non-stick frying pan over a medium heat and fry patties 2-3 minutes each side until golden brown. Reserve and keep warm.
  • Pack spinach into a large saucepan, adding just enough water to cling to the leaves. Cover and steam over a medium high heat 3 minutes until wilted, stirring occasionally. Drain and season.
  • Serve polpettine with spinach and lemon wedges for a light supper or lunch.

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RECIPE SUBMITTED BY

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
 
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