It's super-quick - you only have to mash up the beans with salami, cheese, parsley and some breadcrumbs, make the patties and fry them for a couple of minutes each side. Perfect for those nights when there's something amazing on telly.
However, the anticipation is better than the tasting. Whilst teaming them with rocket (rather than small amounts of wilted spinach), is a definite improvement, making the polpettine double-size definitely doesn't work. They should be crispy and warm, but increasing the size burns the outside whilst the inside remains uncooked and a bit doughy. I've logged that for next time...
sources
white bean polpettine - Jill Dupleix, Delicious,
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