White bean polpettine

Step 1

Drain beans, rinse, and roughly mash with cheese, parsley, nutmeg, and salt and pepper to taste. (If using a food processor, don't overdo it; you want it coarse.)

Step 2

Transfer to a bowl and beat in salami, then the egg. Add breadcrumbs by the tablespoon until mixture is firm enough to shape into balls. Form 12 patties and lightly coat in extra crumbs. Heat oil in a non-stick frypan over medium-high heat and fry on both sides until golden brown.

Step 3

Wash spinach well and pack into a saucepan with just the water clinging to its leaves. Cover and steam over mediumhigh heat for 3 minutes or until wilted, tossing occasionally. Drain well, and serve with polpettine and lemon wedges.