Author Notes
The perfect light lunch or dinner that explodes with spring flavour! —thegoudalife
Ingredients
- Lemon Scallion Patties
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2
cans white beans
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2
large cloves garlic
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zest from 1 lemon
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juice from 1/2 lemon
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1/4 cup
chopped scallions
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3/4 cup
whole wheat bread crumbs
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2
whole eggs
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pinch, red pepper flakes
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1/2 teaspoon
salt
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1/4 teaspoon
pepper
- Pesto & Salsa
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small bundle asparagus, chopped into 1" pieces
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3 tablespoons
olive oil
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2 tablespoons
toasted walnut pieces
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2 tablespoons
fresh grated Parmesan cheese
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1/2 teaspoon
salt
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1
pint cherry tomatoes
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1/2
jalapeno, seeds removed, diced small
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1 tablespoon
chopped scallions
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2 tablespoons
olive oil
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squeeze lime juice
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pinch of salt
Directions
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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.
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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.
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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.
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