Turkey And Bean Patties With Roasted Vegetable Salad

• 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 350u0b0F.
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.

beans, leftover roast turkey, green onions, parsley, lemon, flour, egg, breadcrumbs, vegetable oil, roasted vegetable salad, vegetables, olive oil, balsamic vinegar, maple syrup, baby spinach, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/30584 (may not work)