225 g/8 oz/1 small can butter beans,
drained
125 g/5 oz cold Pilaf with Saffron
2 eggs, beaten
Salt and freshly ground black pepper
90 ml/6 tbsp seasoned flour
Oil, for shallow frying
Method:
Mince (grind) or pound the beans and
cooked rice to a paste. Blend the paste with the beaten eggs. Season
and divide the mixture into small balls. Flatten into bite-sized cakes
and coat in seasoned flour. Heat the oil in a large frying pan
(skillet) and fry (saute) the cakes for 1 minute on each side until
golden. Drain on kitchen paper. Serve warm.