HAM & CANNELLINI BEAN RISSOLES
Step 1 Heat 2 tablespoons oil in a pan over medium heat. Cook onion for 2-3 minutes until softened but not browned. Cool slightly.
Step 2 Pulse the ham, beans, garlic, parsley, mustard and onion in a food processor until you have a coarse patty mixture, then form into 8 rissoles about 8cm across.
Step 3 Chill for 30 minutes. Place flour, egg and breadcrumbs in 3 shallow dishes. Dip each rissole first in the flour, then egg, followed by the breadcrumbs.
Step 4 Heat the oil in a large pan over medium-high heat. Cook the rissoles in 2 batches, for 2-3 minutes on each side until golden and crisp all over. Add more oil if necessary.
Step 5 Serve 2 on each plate with lemon wedges and a rocket, tomato and red onion salad.