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Ingredients
- 1 lb Asparagus
- 3 x Scallions, sliced
- 1 Tbsp. Oil
- 1 tsp Basil
- 1/4 c. Almonds or possibly walnuts
- 1/2 c. Breadcrumbs
- 1/2 tsp Salt
- 1/4 c. Cooked rice or possibly bulgur
- 2 Tbsp. Stock or possibly water
Directions
- Trim asparagus & cut spears into 1/4" pcs. Steam until tender. Set aside to cold.
- Saute/fry scallions in oil till soft & stir in basil. Set aside.
- Preheat oven to 250F.
- Place almonds on a baking sheet & toast till lightly browned. Grind to a fine meal in a food processor.
- In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir in the stock. Add in steamed asparagus & scallion mix. Mix well.
- Heat a lightly oiled griddle over medium-high heat. Drop by spoonfuls onto the preheated surface & spread to create patties. Cook till brown on each side. Serve warm, stuffed into pita breads with slices of tomatoes & sprouts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 2 servings | |
| Calories 252 | |
| Calories from Fat 95 | 38% |
| Total Fat 10.85g | 14% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 834mg | 35% |
| Potassium 405mg | 12% |
| Total Carbs 32.29g | 9% |
| Dietary Fiber 5.0g | 17% |
| Sugars 4.63g | 3% |
| Protein 8.36g | 13% |
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