INGREDIENTS

INSTRUCTIONS

FOR THE MAYONNAISE
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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