| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | New | 2 | Servings | |
INGREDIENTS
| 2 | 50 g slice white bread | |
| 2 | Eggs | |
| 1 | 400 gram can cannellini | |
| beans drained | ||
| 1 | Shallot | |
| 1 | Garlic clove | |
| 1 | Red chilli, seeded finely | |
| chopped | ||
| 50 | g | Cheddar |
| Plain flour for dusting | ||
| Sunflower oil for shallow | ||
| frying | ||
| 1 | T | Pickled capers |
| 1 | Garlic clove | |
| 1 | Bunc fresh flat leaf parsley | |
| 1 | Lemon | |
| 6 | T | Mayonnaise |
| 1 | 60 grams bag herb salad, to | |
| serve |
INSTRUCTIONS
Preheat oven to 190c/Gas 5. 1 Remove and discard the crusts off the bread, and whiz in a food processor to make fine breadcrumbs. 2 Scatter onto a baking sheet and cook in the oven for 8-10 minutes until dried and pale golden. 3 Place an eggs in a small pan of cold water, bring to the boil and cook for six minutes. Empty the cannellini beans into a bowl and crush with a potato masher. 4 Finely chop the shallot and garlic, and add to the bean mixture with the chilli. Grate the cheese and add to the mixture. 5 Separate the remaining egg, placing the white in a bowl and dropping the yolk into the bean mix. Season the bean mixture and mix together. 6 Take the boiled egg from the pan and cool under running water. Remove the breadcrumbs from the oven and leave to cool. Blitz again to make fine crumbs. 7 Using floured hands, shape the bean mixture into six patties and dust with flour. Heat 1cm oil in a frying pan. Lightly beat the white until frothy. 8 Dip the sausages in the egg white mix and roll in the breadcrumbs until evenly covered. Shallow fry for 5-6 minutes until crisp and golden. 9 For the Mayonnaise: Put the capers, garlic and parsley on a board and using a large knife, finely chop together until finely minced and well blended. 10 Mix with the mayonnaise and a squeeze of lemon juice. Shell the boiled eggs, chop finely and stir into the mayonnaise mixture. 11 Pile the salad leaves on to a serving plate. Drain the sausages on kitchen paper and arrange on top of the salad. 12 Place a large dollop of mayonnaise on the side. Cut the remaining lemon half into wedges and use to garnish. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1712
Calories From Fat: 313
Total Fat: 35.4g
Cholesterol: 226.9mg
Sodium: 4276.6mg
Potassium: 7229.3mg
Carbohydrates: 258.6g
Fiber: 65.4g
Sugar: 24.1g
Protein: 105.8g