Haricot Beans Rissoles

From 1922:

Ingredients: Quarter of a pound of haricot beans, one ounce of dripping, one onion, one ounce of butter, one egg, a little flour, pepper and salt and breadcrumbs.
Method: Rub the beans through a wire sieve after having been well cooked, and add to them the butter, seasoning, and enough beaten egg to bind all together. Allow the mixture to cool, then form into balls with the aid of a little flour. Egg and breadcrumb these, and fry them in boiling fat to a nice brown colour. Drain on kitchen paper, and serve the fritters hot garnished with parsley.