Turkey And Bean Patties With Roasted Vegetable Salad - cooking recipe

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

Preparation

Preheat the oven to 350\u00b0F.
Mash lima beans in a large bowl. Stir in turkey, onions, parsley and lemon peel and juice; season to taste.
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.
Heat vegetable oil in a large skillet on medium heat. Cook patties for 3-4 mins each side, until golden. Drain on paper towels.
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.
Serve turkey patties with salad.