- Sieve the flour and salt into a bowl. Beat the egg with half the milk then fold the mixture into the flour. Gradually add more of the milk until the mixture is thick enough to coat the back of the spoon. Add the melted butter and chopped parsley.
- Slowly fold the batter into the beans until you have a thick pancake mix, not all the batter may be needed. Season with salt and pepper.
- Heat a little oil in a 15cm (6in) pancake pan and pour in the batter to about 6mm (1/4 in ) thick. Fry until golden brown, then turn over in the pan and fry the other side. Keep warm while you make three fritters.