White Bean Fritters

B really loves this meal, and I do too. The cannellini bean fritters are a great vegetarian dish on their own, and I like to make them a meal by serving them topped with arrabbiata sauce and goat cheese, with sauteed broccoli on the side.

White Bean Fritters
Source: Cream Puffs in Venice

Here is the recipe with my changes:

1 can cannellini beans
Extra virgin olive oil
1 small onion, finely chopped
salt and pepper
3/4 cup whole wheat flour

1. Place the beans in a food processor. Process until the beans are broken down into a puree. Place the puree in a large bowl.

2. Heat the olive oil in a skillet and add the onion. Saute until the onion is soft, approximately 5 minutes. Remove the onions from the heat and add to the puree. Season with salt and pepper. Add 2 tablespoons of the whole wheat flour to the mixture and stir.

3. Add a drizzle of extra virgin olive oil to the skillet. Sprinkle some flour onto your hands aand form the puree into balls. Place the balls of puree into the flour and lightly coat them while pressing down to form a patty (about half an inch thick).

4. Heat the olive oil and cook the patties until browned, approximately 5 minutes on each side.

5. Serve the fritters topped with arrabbiata sauce (recipe follows) and goat cheese crumbles.

Arrabbiata Sauce
Source: Giada De Laurentiis

Extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped (can be left out to keep the meal vegetarian)
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

1. Heat the extra virgin olive in a large pot over medium heat. Add the pancetta and saute until golden brown. Add the garlice and saute for approximately one minute. Add the marinara sauce and the red pepper flaks and bring to a simmer. Serve when hot.