Parmesan Cannellini Bean Cakes Over Roasted Veggies

• 1 can Cannellini Beans (14 Oz Can) Drained And Rinsed
• 1 whole Carrot, Diced
• 1/4 cups Whole Wheat Bread Crumbs (or Cornmeal)
• 1/4 cups Parmesan Cheese, Grated
• 1/2 teaspoons Sea Salt
• 1 teaspoon Black Pepper
• 1/2 teaspoons Garlic Powder
• 2 cloves Garlic, Minced
• 1 Tablespoon Milk
• 1 cup Parmesan Cheese, Shredded
• 1 pound Broccolini
• 1 cup Green Beans
• 1 whole Zucchini, Sliced
• 1 whole Purple Onion, Quartered
• 1 whole Squash Sliced
• 5 whole Radishes
• 1 ear Corn, Cut Off The Cob
• 2 cloves Garlic, Minced
• Olive Oil, Enough To Drizzle Over The Veggies
• 1/2 cups Feta Cheese
• 1 loaf Crusty Bread

1. For the roasted veggies: Preheat oven to 400 F. On a large baking sheet toss all the veggies and garlic with olive oil.
2. Place the baking sheet in the oven and start to roast while preparing bean cakes.
3. For the bean cakes: Meanwhile in a large bowl mash beans, carrot, bread crumbs, grated Parmesan cheese, salt, pepper, garlic powder and 2 cloves garlic together.
4. Add milk only if needed.
5. The mixture should hold together well.
6. Form the bean mixture into 2-inch patties.
7. Place the patties on a baking sheet and sprinkle tops with shredded Parmesan.
8. Bake them for 10 minutes on the first side.
9. Then flip them over, top with shredded Parmesan and bake another 10 minutes.
10. Youll want to bake the bean cakes for about 20 minutes total or until nice and crispy.
11. Place veggies on plates, lay bean cakes over veggies and sprinkle with feta cheese.
12. Serve with crusty bread.
13. Enjoy.

beans, carrot, whole wheat bread crumbs, parmesan cheese, salt, black pepper, garlic, garlic, milk, parmesan cheese, broccolini, green beans, zucchini, purple onion, radishes, corn, garlic, olive oil, feta cheese, crusty bread

Taken from tastykitchen.com/recipes/main-courses/parmesan-cannellini-bean-cakes-over-roasted-veggies/ (may not work)