Cannellini Bean Patties With Garden Mayonnaise Recipe
Servings: 2
Ingredients
- 2 x 50 g slice white bread
- 2 x Large eggs
- 1 x 400 gram can cannellini beans, liquid removed
- 1 x Shallot
- 1 x Garlic clove
- 1 sm Red chilli, seeded, finely minced
- 50 gm Cheddar Plain flour for dusting Sunflower oil for shallow frying
- 1 Tbsp. Pickled capers
- 1 x Garlic clove
- 1 sm Bunc fresh flat leaf parsley
- 1 x Lemon
- 6 Tbsp. Mayonnaise
- 1 x 60 grams bag herb salad, to serve
Directions
- Preheat oven to 190c/Gas 5.
- 1 Remove and throw away the crusts off the bread, and whiz in a food processor to make fine breadcrumbs.
- 2 Scatter onto a baking sheet and cook in the oven for 8-10 min till dry and pale golden brown.
- 3 Place an Large eggs in a small pan of cool water, bring to the boil and cook for six min. Empty the cannellini beans into a bowl and crush with a potato masher.
- 4 Finely chop the shallot and garlic, and add in to the bean mix with the chilli. Grate the cheese and add in to the mix.
- 5 Separate the remaining egg, placing the white in a bowl and dropping the yolk into the bean mix. Season the bean mix and mix together.
- 6 Take the boiled egg from the pan and cold under running water.
- Remove the breadcrumbs from the oven and leave to cold. Blitz again to make fine crumbs.
- 7 Using floured hands, shape the bean mix into six patties and dust with flour. Heat 1cm oil in a frying pan. Lightly beat the white till frothy.
- 8 Dip the sausages in the egg white mix and roll in the breadcrumbs till proportionately covered. Shallow fry for 5-6 min till crisp and golden brown.
- 9 For the Mayonnaise: Put the capers, garlic and parsley on a board and using a large knife, finely chop together till finely chopped and well blended.
- 10 Mix with the mayonnaise and a squeeze of lemon juice. Shell the boiled Large eggs, chop finely and stir into the mayonnaise mix.
- 11 Pile the salad leaves on to a serving plate. Drain the sausages on kitchen paper and arrange on top of the salad.
- 12 Place a large dollop of mayonnaise on the side. Cut the remaining lemon half into wedges and use to garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 2 servings | |
| Calories 686 | |
| Calories from Fat 467 | 68% |
| Total Fat 52.75g | 66% |
| Saturated Fat 12.5g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 239mg | 80% |
| Sodium 1033mg | 43% |
| Potassium 289mg | 8% |
| Total Carbs 33.02g | 9% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.07g | 3% |
| Protein 21.82g | 35% |
