Any "Pasta-Fazul" fans out there? Aka pasta e fagioli. This is one dish we always have left overs. Be sure it is from the night before so the pasta absorbed all liquid and is dry and pasty.
Place leftovers in a large bowl and add a couple of eggs, Maybe three eggs or more depending on the left overs. Estimate about one gg to aevery bowlful. Season with lots of parmigiano , chopped parsley, a bit of chopped raw garlic.
Use an empty tuna can( if you can't remove the top and bottom, simply make a small hole in the back center as shown in photo 4).
Pack the can 1/2 way ( or centers won't cook).
Heat a good splash of vegetable oil / or olive oil and simply tilt the frying pan so oil flows to base one side to prevent splashing and place the filled can and begin frying on med heat. Allow to cook for 1-2 min remove can and continue to cook till it begins to get crispy. Flip the patties when crispy on one side and fry the other side till very crispy also.I prefer to use a cast iron pan for this to get great flavor.
When serving slice very ripe tomatoes, place on a serving dish season with some salt pepper and a splash of good olive oil . Place fritters on top and garnish with basil and parmigiano cheese ( optional).