Crispy Garden Cakes

with Basil-White Bean Mash and Summer Tomatoes

Our garden cakes are crispy on the outside, with perfectly cooked vegetables on the inside. Not to brag, but they also provide three whole servings of vegetables. Be sure to squeeze out as much of the liquid from the vegetables as you can—this ensures a crisp cake at the end. Another trick is to get the oil in the skillet hot enough to make them sizzle; you can test the oil by dropping in a small amount of the batter.