Ham and Cannellini Bean Fritters
Number of serves
SERVES 12
Prep time
55 MINS PREP TIME
Cook time
3 mins each side MINS COOK TIME

Ham and Cannellini Bean Fritters

Every year at Christmas we buy a big ham, and after what seems like a lifetime of eating it, I am always looking for ways to make it into something.  This year, I have been inspired by a recipe I found on Delicious.

I am always looking for ways to make things that are tasty, a bit better for you can can also can be pulled together easily with ingredients you might have in your pantry. Plus, I want to make sure it gets eaten, or at least tried by my daughter.

This one hit the spot.  Cannelloni beans were on sale, we already all of the other ingredients, so it was super budget friendly.

The prep time seems daunting, I know, but I timed myself, as a home cook, rather than someone with amazing knife skills.  The 55 mins includes the 10 mins chilling time, and the cooling time for the onion.

Ingredients

  • 1 onion, finely chopped
  • 350g ham
  • 400g canned cannellini beans, rinsed, drained
  • 2 garlic cloves, finely chopped
  • 1 tablespoon chopped flat-leaf parsley
  • 2 teaspoons Dijon mustard
  • 2 eggs, lightly beaten
  • 100g plain flour, add a little salt and pepper to give some flavour
  • 150g dried breadcrumbs
  • Lemon wedges, we liked to add fresh lemon juice to them
  • Easy salad to serve, we did cucumber, cherry tomatoes, spinach and grated Parmesan
  • Olive oil, for cooking.

Instructions

  1. Heat 1 tablespoon oil in a frypan over medium heat. Cook onion for 2-3 minutes until softened but not browned. Cool slightly. I
  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, or more if you have little kids
  3. Chill for 10 minutes ( I skipped this step, because my child was ‘starving’
  4. Place flour, egg and crumbs in 3 shallow dishes. Dip each cake first in flour, then egg, followed by crumbs.
  5. Heat 2cm oil in a large frypan over medium-high heat. In 2 batches, cook the fritters for 2-3 minutes each side until golden and crisp all over
  6. Drain on paper towel then serve with salad and lemon wedges
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