Borlotti and potato cake with rosemary

Ingredients

For 1 serving

• Cooked borlotti beans180 g
• Potatoes150 g
• Chickpea flour20 g
• Onion30 g
• Rosemary2 g
• Mixed salad greens80 g
• Extra virgin olive oil2 teaspoons
• Paprika1 teaspoon
• Saltto taste
• Black pepperto taste

Method

1. Turn the oven on to 200 °C (conventional). Peel the potatoes, cut them into pieces of about 3 cm and boil them in salted water for 12–15 minutes, until a fork slides through without resistance; drain well.
2. Meanwhile peel and finely chop the onion, chop the rosemary needles and rinse and drain the borlotti beans well.
3. Mash the still-hot potatoes with the beans using a potato masher or fork; add the onion, rosemary, chickpea flour, paprika, salt and black pepper and mix to a firm mixture.
4. Grease a small baking dish with half the oil, add the mixture and press it down well with the back of a spoon, smoothing the top.
5. Bake at 200 °C for 25 minutes, until the top is golden and crisp and the edges come away from the dish; leave to rest for 5 minutes before turning it out, so it doesn't break.
6. Meanwhile wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt; serve it alongside the bake.