Turkey And Bean Patties With Roasted Vegetable Sala

Name: Turkey And Bean Patties With Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 oz) lima beans, drained and rinsed; 8 oz leftover roast turkey, chopped; 2 None green onions, thinly sliced; 2 tbsp chopped fresh flat-leaf parsley; 1 None lemon, peel finely grated and lemon juiced; 1/2 cup flour; 1 None egg, lightly beaten; 3/4 cup dried breadcrumbs; None None Vegetable oil, for shallow frying; None None FOR THE ROASTED VEGETABLE SALAD; 1 lb leftover roasted vegetables of your choice; 2 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp maple syrup; 3 oz baby spinach; 1/3 cup macadamias, toasted; 1/4 cup sun-dried tomatoes, sliced

Servings: persons

1 can (15 oz) lima beans, drained and rinsed
8 oz leftover roast turkey, chopped
2 None green onions, thinly sliced
2 tbsp chopped fresh flat-leaf parsley
1 None lemon, peel finely grated and lemon juiced
1/2 cup flour
1 None egg, lightly beaten
3/4 cup dried breadcrumbs
None None Vegetable oil, for shallow frying
None None FOR THE ROASTED VEGETABLE SALAD
1 lb leftover roasted vegetables of your choice
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
3 oz baby spinach
1/3 cup macadamias, toasted
1/4 cup sun-dried tomatoes, sliced

1
Preheat the oven to 350u00b0F.
2
Mash lima beans in a large bowl. Stir in turkey, onions, parsley and lemon peel and juice; season to taste.
3
Shape mixture into 8 even-sized patties. Dust in flour, shaking off excess. Dip into egg and toss in breadcrumbs. Place on a tray; refrigerate for 10 mins.
4
Heat vegetable oil in a large skillet on medium heat. Cook patties for 3-4 mins each side, until golden. Drain on paper towels.
5
Meanwhile, for the salad, toss vegetables with olive oil, balsamic vinegar and maple syrup in baking dish. Roast for 10-15 mins, tossing once. Add spinach, macadamias and tomatoes; toss well.
6
Serve turkey patties with salad.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 can (15 oz) lima beans, drained and rinsed, 8 oz leftover roast turkey, chopped, 2 None green onions, thinly sliced, 2 tbsp chopped fresh flat-leaf parsley, and more.

Yes, Turkey And Bean Patties With Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Turkey And Bean Patties With Roasted Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions