White Bean Polpettine With Wilted Spinach |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Jill Dupleix recipe from Delicious magazine. I love this because I usually have the storecupboard ingredients on hand, so it's perfect for when I've suddenly got some yummy fresh spinach to cook. 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 |
dried breadcrumbs, 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. Rougly 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, stiring occasionally. Drain and season.
5. Serve polpettine with spinach and lemon wedges for a light supper or lunch.
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