White Bean and Sage Cakes with Roasted Tomatoes

Preheat oven to 400F.

Arrange the tomatoes in a small baking dish and toss with oil, vinegar, salt and pepper. Roast for about 20 minutes, until the babies burst. Transfer to a little bowl and set aside.

Take the beans and mash them in a little bowl (or whiz them in a mini-food processor.) Add the shallot, carrot, cornmeal, and sage. Season with a little salt and pepper. Add the 1 Tablespoon of reserved bean liquid from the can. Stir to combine and then form the mixture into little patties.

Heat 2 Tablespoons of oil to medium-high in a skillet. Add patties to the pan and saute until golden brown, about 3 minutes per side. Then remove them from the oil to a paper towel, to drain grease.

Serve with roasted tomatoes!

Easy, right?