Lemon-Scallion White Bean Patties with Asparagus Pesto & Simple Salsa

1. 1

   For the salsa: In a medium sized bowl, stir together the tomatoes, chives/scallions, jalapeno, olive oil, lime juice, and salt.

2. 2

   Let it sit for at least 30 minutes before eating so the flavours can mingle.

3. 3

   For the patties: In a large bowl, mash the beans using a potato masher or a fork (smooshing them against the side of the bowl works best for me).

4. 4

   Add the garlic, lemon juice and zest, scallions, bread crumbs, eggs, red pepper flakes, salt and pepper and stir well until combined.

5. 5

   Form the bean mixture into patties about the size of a hamburger bun.

6. 6

   Heat a non-stick or well-seasoned cast iron pan over medium heat.

7. 7

   Drizzle a little vegetable oil into the pan and wait until its hot and rippled.

8. 8

   Fry the patties, 2 or 4 at a time for about 2-3 minutes on each side or until nice and deep golden brown.

9. 9

   Remove them from the pan to a paper towel lined pan while you repeat with the remaining patties.

10. 10

    For the pesto: Fill a large bowl (one big enough to fit the asparagus into when its done cooking) with ice and water and set it in the sink.

11. 11

    Fill a small pot with water and bring to a boil.

12. 12

    Add the asparagus and cook for 1 minute until bright green.

13. 13

    Remove the asparagus from the pan and plunge it into the bowl of ice water for a few minutes to stop the cooking process.

14. 14

    Add the asparagus, walnuts, olive oil, Parmesan and salt to a food processor and pulse until smooth.

15. 15

    Taste for seasonings.

16. 16

    If its too thick, add a little more olive oil until you reach desired consistency.

17. 17

    Serve patties topped with pesto and salsa.

No additional tips available.