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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 410  g cannellini beans
• 40  g  finely grated parmesan cheese
• 2  tablespoons  chopped fresh flat leaf parsley
• 1  pinch  of grated nutmeg
• 40  g  sliced italian  salami, rind discarded, diced
• 1  medium egg, beaten
• 2 -3  tablespoons  dried breadcrumbs, plus extra to coat
• 2  tablespoons light olive oil
• 500  g spinach, washed, stalks removed
• 1  lemon, quartered

Directions

1. Drain beans, place in a bowl with parmesan, parsley, nutmeg and seasoning. Roughly mash with fork, keeping mixture slightly course.
2. 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.
3. 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.
4. 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.
5. Serve polpettine with spinach and lemon wedges for a light supper or lunch.