Total Time
27mins
Prep 15 mins
Cook 12 mins

something different

Ingredients Nutrition

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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