I’m unimaginative. Every time I go to make something for dinner I end up with another variation on the same thing - a stew-like something on top of a carb-like something. This is part laziness, as this formula means there are fewer dishes to clean, and part uninventiveness. I do like my stew-like somethings, but there are times when I’d like a better looking meal.
So I was glad to find many options for more varied dinners in Jill Dupleix’s fine-looking Lighten Up, like the white bean polpetine and oven chips here. She included parsley in her polpetine, and made something fancy to toss the chips with, but the spirit is the same. And those polpetine, goodness. They took but a minute but were filling and delicious.
White Bean Polpetine
Adapted from Jill Dupleix. Serves two.
- 400g tin cannelini or other white beans
- 1/2 cup or 40g grated parmesan
- An egg, beaten
- Pinch of nutmeg
- 2-3 tbsp dried breadcrumbs, plus more for dredging
- Palmful of chopped parsley (optional)
- Vegetable oil for shallow frying
Drain and roughly mash white beans in a medium bowl. Beat in the parmesan followed by the parsley, if using, and egg. Fold in breadcrumbs one tablespoon at a time until the mixture is stable enough to be shaped into patties.
Set up three plates on the counter - one small for the breadcrumbs, one dinner-size to hold the shaped patties, and another lined with paper towels to drain the cooked patties. Pour around 1/3 cup breadcrumbs into the small plate. Using your hands shape the mixture into four patties, dredge in the breadcrumbs, and set on the unlined plate. Heat a little vegetable oil in a small frypan until a breadcrumb will sizzle in it. Cook the patties two at a time for around a minute each side, turning once. Drain on the paper towels.
Serve with a salad and oven chips, which I will get to now.
Oven Chips
Also adapted from Jill Dupleix. Serves two.
- 3 or 4 well sized washed potatoes
- Couple of tablespoons olive oil
- Salt and pepper
Preheat the oven to 220 degrees C. Trim the ends off the potatoes. Cut in half lengthways, then slice into long chips. Put the chips into a bowl, pour over the oil, salt and pepper, then turn with your hands to coat. Turn on to a baking sheet then slip into the oven for around 40 minutes. Be sure to turn all the chips over once or twice during cooking to make sure they’re evenly crisped.
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