White Bean & Ham Polpettine

something different

• Ready In: 27 mins
• Serves: 4

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
•  tomatoes, 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.