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

• 2 cans (15 Oz. Size) White Kidney Or Cannellini Beans, Drained And Rinsed
• 2 cloves Garlic, Pressed Or Minced
• 1 Tablespoon Lemon Zest (for 1 Tablespoon, You'll Need 1 Lemon)
• 2 teaspoons Lemon Juice (a 1/2 Lemon Should Yield 2 Teaspoons)
• 1/4 cups Chopped Scallions
• 3/4 cups Bread Crumbs
• 2 whole Eggs
• 2 pinches Red Pepper Flakes
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• Oil, For The Skillet
• 1 bunch Asparagus, The Bunch Should Be About 2" Around, Tough Ends Trimmed Off
• 2 Tablespoons Toasted Walnuts
• 3 Tablespoons Olive Oil
• 2 Tablespoons Grated Parmesan Cheese
• 1/4 teaspoons Salt
• 1 pint Cherry Or Grape Tomatoes, Sliced In Half
• 2 Tablespoons Minced Scallions Or Chives
• 1/2 whole Jalapeno (less If You're Sensitive To Heat), Seeded And Minced
• 2 Tablespoons Olive Oil
• 1 teaspoon Lime Juice
• 1/4 teaspoons Salt

1. For the salsa: In a medium sized bowl, stir together the tomatoes, chives/scallions, jalapeno, olive oil, lime juice, and salt.
2. Let it sit for at least 30 minutes before eating so the flavours can mingle.
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. Add the garlic, lemon juice and zest, scallions, bread crumbs, eggs, red pepper flakes, salt and pepper and stir well until combined.
5. Form the bean mixture into patties about the size of a hamburger bun.
6. Heat a non-stick or well-seasoned cast iron pan over medium heat.
7. Drizzle a little vegetable oil into the pan and wait until its hot and rippled.
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. Remove them from the pan to a paper towel lined pan while you repeat with the remaining patties.
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. Fill a small pot with water and bring to a boil.
12. Add the asparagus and cook for 1 minute until bright green.
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. Add the asparagus, walnuts, olive oil, Parmesan and salt to a food processor and pulse until smooth.
15. Taste for seasonings.
16. If its too thick, add a little more olive oil until you reach desired consistency.
17. Serve patties topped with pesto and salsa.

beans, garlic, lemon zest, lemon juice, scallions, bread crumbs, eggs, red pepper, salt, pepper, skillet, walnuts, olive oil, parmesan cheese, salt, pint cherry, scallions, if, olive oil, lime juice, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/lemon-scallion-white-bean-patties-with-asparagus-pesto-simple-salsa/ (may not work)