Crispy Garden Cakes

Rinse and dry the fresh produce. Trim the zucchini and squash, and peel the carrot; grate the vegetables using a box grater. Transfer the grated vegetables into a clean kitchen towel and squeeze out the liquid.

Put the flax meal in a large bowl along with 4 tablespoons warm water and stir to combine. Trim and chop the scallion. Add the scallions to the bowl along with the peas and grated vegetables and toss to combine. Add the flour, baking powder, panko, nutritional yeast, turmeric, cayenne, and a large pinch each of salt and pepper and stir well. Use your hands to form the batter into 4 cakes; set aside on a plate.

Strip and chop the basil leaves. Drain and rinse the beans. Peel and chop 3 garlic cloves. Warm 1 tablespoon oil in a medium saucepan over medium heat. Add all but 1 teaspoon of the garlic and cook until it’s fragrant, about 30 seconds. Add the beans and half the basil and cook, mashing the mixture a few times with a fork, until the mixture is warm, about 2 minutes. Drizzle with 1 tablespoon oil.

Put the remaining 2 tablespoons oil in a large skillet over medium-high heat. When it’s hot, add the cakes and cook, turning once, until both sides are crisp, 3 to 4 minutes per side. Transfer to a plate and sprinkle with salt and pepper.

Zest the lemon using a microplane or the small side of the box grater; halve the fruit and juice 1 half into a small bowl. Chop the parsley; add 1 tablespoon to the bowl with the remaining garlic, the Fabanaise, and lemon zest and stir to combine. Taste and adjust the seasoning.

Chop the tomatoes. To serve, put a scoop of the white bean mash on the plate along with the cakes; spoon some tomatoes on the side and top them with the remaining basil. Sprinkle the dish with parsley and serve with the lemon sauce.