Ingredients for 4 servings:
1. olive oil, to shallow-fry
2. 1 onion, finely chopped
3. 350 g ham
4. 400 g canned cannellini beans, rinsed, drained
5. 2 garlic cloves, finely chopped
6. 1 tablespoon chopped flat leaf parsley
7. 2 teaspoons Dijon mustard
8. 1 cup plain flour
9. 2 eggs, lightly beaten
10. 4 cups dried breadcrumbs
11. lemon wedge, and
12. rocket, and
13. tomatoes, and
14. red onion, salad, to serve

Directions:
1. Heat 1 tbs oil in a frypan over medium heat. Cook onion for 2-3 minutes until softened but not browned. Cool slightly.
2. Roughly chop ham in a food processor, then add beans, garlic, parsley, mustard and onion. Pulse until you have a coarse patty mixture, then form into 12 small cakes about 6cm across. Chill for 10 minutes. Place flour, egg and crumbs in 3 shallow dishes. Dip each cake first in flour, then egg, followed by crumbs.
3. Heat 2cm oil in a large frypan over medium-high heat. In 2 batches, cook the polpettine for 2-3 minutes each side until golden and crisp all over. Serve 3 on each plate with salad and lemon wedges.

Enjoy your meal!