Bean Polpettine With Wilted Spinach

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.