Butter bean cakes with spinach and tomato salad
For the butter bean cakes
For the salad
For the butter bean cakes, place the olive oil, butter beans, onion, garlic and parmesan into a food processor and blend, until smooth. Season, to taste, with salt and freshly ground black pepper.
Heat some oil in a frying pan and divide the mixture into four. Place into the pan and fry for two minutes on each side, or until golden and cooked through.
For the salad, whisk together the oil and vinegar in a clean bowl and add the spinach and tomatoes. Season, to taste, with salt and freshly ground black pepper, and mix well.
To serve, place the salad on a plate and top with the butter bean cakes.