Heat a tablespoon of the oil in a large frying pan over a medium heat and add the onion.
Cook the onion for 6-8 minutes, stirring occasionally, or until golden at the edges, adding the garlic for the last minute. Remove from the heat and set to one side to cool.
Meanwhile tip the cannellini beans into a food processor and pulse for a minute so the beans start to break up and bind, but still have lots of texture.
Transfer the beans to a large mixing bowl and add the zest and juice of a lemon, basil, cayenne pepper, Parmigiano-Reggiano, the cooked onions and garlic and a good pinch of salt
and pepper. Mix everything together really well. Divide the mixture in 10 golf ball sized portions and flatten them into patties.
Dust each one with a little flour and set to one side.
Heat the remaining oil in a large frying pan over a medium heat and fry the patties for 2 ½- 3 minutes each side, until they are beautifully golden and crispy.
Serve immediately with lemon wedges.
Served with: Crémant de Bourgogne or Saint-Bris Bourgogne wine
3 tbsp olive oil
2 onions, finely chopped
3 cloves garlic, finely chopped
2 tins of cannellini beans, washed and drained
Zest and juice of a lemon
A large handful of finely chopped basil leaves
Pinch of cayenne pepper
50g Parmigiano-Reggiano, grated
Sea salt and freshly ground black pepper