Ingredients
The following ingredients have 5 Servings
- 2 cans white beans
- 2 large cloves garlic
- zest from 1 lemon
- juice from 1/2 lemon
- 1/4 cup chopped scallions
- 3/4 cup whole wheat bread crumbs
- 2 whole eggs
- pinch, red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- small bundle asparagus, chopped into 1\" pieces
- 3 tablespoons olive oil
- 2 tablespoons toasted walnut pieces
- 2 tablespoons fresh grated Parmesan cheese
- 1/2 teaspoon salt
- 1 pint cherry tomatoes
- 1/2 jalapeno, seeds removed, diced small
- 1 tablespoon chopped scallions
- 2 tablespoons olive oil
- squeeze lime juice
- pinch of salt
Instruction
- In a large bowl, mash the beans using a potato mashed or a fork (smooshing them against the side of the bowl works best for me). Add the rest of the ingredients and stir well until combined. For the patties: Form the bean mixture into patties about the size of a hamburger bun. Heat a non-stick or well-seasoned cast iron pan over medium heat. Drizzle a little vegetable oil in the pan and wait until its hot and rippled. Fry the patties, 2 or 4 at a time for about 2-3 minutes on each side or until nice and deep golden brown. Remove to a paper towel lined pan.
- For the Pesto: Fill a small pot with water and bring to a boil. Add the asparagus and cook for 1 minute until bright green. Remove and plunge into a bowl of ice water for a few minutes to stop the cooking process. Add the asparagus, olive oil, walnuts, Parmesan cheese, salt and pepper to a food processor and blend until smooth.
- For the Salsa Mix the tomatoes, jalapeno, scallions, olive oil, lime juice and salt together and let it sit in the fridge for at least 30 minutes before eating.
