Drain two cans of 400g cannellini beans. Cut a medium-sized onion and a large slice of garlic into small pieces, then soften with a little olive oil for 5-7 minutes. Chop one tablespoon of rosemary leaves and stir into softened onions.
Cook the drained beans with a fork or food processor and stir in warm onions, garlic and rosemary. Season with salt and pepper. Take a large scoop mixture and put it into 4 large balls.
For the accompanying salad, mix the lemon juice with 50 ml of olive oil, a little salt and black pepper. Sliced ??250 grams of crisp, green kohlrabi very carefully and marinated in dressings. Cut the peels from medium size oranges and cut the slices into thin slices and add the kohlrabi. Pick the leaves from the 6 stems of the parsley and add the salad.
Break the eggs in a shallow dish and tap gently. In a large plate, put 75 grams of bread crumbs, off-season. First roll the ball of cannellini mixture in a whipped egg, then bread crumbs. Refrigerate for 30 minutes. Fry the ball with hot peanuts until crispy, rolling from time to time. Remove the fritters, drain the kitchen paper and put in the salad. Serve 2 people
Remove beans thoroughly before mashing, otherwise the mixture will become too wet to retain its shape. Use about 1/2 centimeter fritters, occasionally when they cook, to make sure they even turn brown. Or, fry in peanut oil.
Tarragon and cannellini beans work well and can be added with onions (about 2 tablespoons of broken leaves). Lentils and butter beans are good choices. In kohlrabi, try mooli, long white radish.