Instructions: Steam the beans until just tender - do not overcook.

While the beans are steaming, melt the butter in a frying pan. Add the onion and garlic and saute over medium heat until limp. Add the green pepper, turn up the heat, and cook, stirring, for 3 minutes.

When the beans are tender and still bright green, remove them from the steamer and run them under cold water to set their color. Drain well and cool.

Puree the beans and egg in a food processor. The mixture will look a bit dry. Scrape into a bowl and add the seasonings and parsley.

Stir in the onion.

Form the mixture into 16 flattened cakes about 2-inches round and 3/4-inch thick. Press each cake into the bread crumbs. Refrigerate for at least 30 minutes.

Fry the cakes in olive oil over medium heat until the crumbs are golden brown.

Serve with a dab of tartar sauce. Squeeze on lots of lemon.

This recipe serves 6 to 8.

Comments: Tender freshly shelled beans become a whole new creation when prepared this way. Out of season, try the cakes with frozen baby limas.

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