White Bean and Sage Cakes with Roasted Tomatoes

• 10 whole Cherry Tomatoes
• 1 Tablespoon Extra Virgin Olive Oil
• 1 teaspoon Balsamic Vinegar
• 1/2 teaspoons Coarse Salt
• 1/2 teaspoons Freshly Ground Pepper
• 1 can (14.5 Oz) Cannellini Beans, Drained And Rinsed (but Reserve 1 Tablespoon Of The Liquid)
• 1/4 cups Shallot, Diced
• 1 whole Carrot, Grated
• 1/4 cups Cornmeal
• 5 whole Sage Leaves, Chopped
• 1 teaspoon Coarse Salt
• Oil, For Frying

1. Preheat oven to 400F.
2. Arrange the tomatoes in a small baking dish and toss with oil, vinegar, salt and pepper.
3. Roast for about 20 minutes, until the babies burst.
4. Transfer to a little bowl and set aside.
5. Take the beans and mash them in a little bowl (or whiz them in a mini-food processor.)
6. Add the shallot, carrot, cornmeal, and sage.
7. Season with a little salt and pepper.
8. Add the 1 Tablespoon of reserved bean liquid from the can.
9. Stir to combine and then form the mixture into little patties.
10. Heat 2 Tablespoons of oil to medium-high in a skillet.
11. Add patties to the pan and saute until golden brown, about 3 minutes per side.
12. Then remove them from the oil to a paper towel, to drain grease.
13. Serve with roasted tomatoes!
14. Easy, right?

tomatoes, olive oil, balsamic vinegar, salt, freshly ground pepper, beans, shallot, carrot, cornmeal, sage, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/white-bean-and-sage-cakes-with-roasted-tomatoes/ (may not work)