Recipes+
Ingredients
Method
1.Line a large baking tray with baking paper. Cook peas in a saucepan of boiling water for 2 minutes or until tender; drain. Process beans, onion, cheese, basil and juice in a food processor until smooth. Transfer mixture to a medium bowl. Add peas; stir to combine. Season. Shape mixture into 12 patties. Place patties on prepared tray. Chill for 15 minutes.
2.Place flour, egg and breadcrumbs in 3 separate shallow bowls. Coat patties in flour, then egg, then breadcrumbs. Return to tray. Chill for 15 minutes or until firm.
3.Heat oil in a large heavy-based frying pan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry patties, in batches, for 2 minutes each side or until golden and heated. Using a slotted spoon, transfer to paper towels. Serve warm, topped with extra basil.
Makes 12 Make ahead: You can make uncooked patties up to a day ahead. Cover, then refrigerate. To shallow-fry, heat oil, 4cm deep, in a frying pan.
Note
