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Ingredients
  • 200g cannellini beans, rinsed and drained
  • 4 Large potatoes, boiled and mashed
  • 2 Large eggs
  • ½ Medium lemon, zested
  • 2 tablespoons plain flour
  • 1 cup cornmeal polenta
  • ½ cup finely diced celery (optional)
  • 2 Small shallots, finely diced (or regular onion)
  • 2 stalks green onions, sliced thinly
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley (dried is fine, just use a little less)
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