No-Crabs-Allowed Cakes
by Janice Bissex, MS RD and Elizabeth Weiss, MS RD
Servings: 4 (2 Cakes Per Serving)
| Nutrition Facts |
| Serving Size 2 Cakes |
| | | | |
| Amount per serving |
| Calories 350 | |
| % Daily Value* |
| Total Fat 13g | |
| | Saturated Fat 3g | |
| Cholesterol 55mg | |
| Sodium 710mg | |
| Total Carbohydrate 41g | |
| | Dietary Fiber 6g | |
| | Sugars 5g | |
| Protein 16g | |
| |
| Vitamin A | 10% |
| Calcium | 25% |
| Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
Ingredients
One 15 ½-ounce can cannellini beans, drained and rinsed
1 cup frozen corn kernels, thawed
¾ cup preshredded part-skim mozzarella cheese
¾ cup dried bread crumbs, divided
1 large egg, beaten
¼ cup light canola mayonnaise
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
¼ teaspoon salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil
½ to 1 cup pasta sauce, warmed
Directions
- Mash the beans in a large bowl using a potato masher or the back of a large fork or spoon until smooth but still a bit chunky. Add the corn, cheese, ½ cup of the bread crumbs, egg, mayonnaise, lemon juice, Italian seasoning, salt, and pepper to taste and mix well to combine.
- Shape the mixture into eight ½-inch thick patties and coat with the remaining bread crumbs. Heat the oil in a large nonstick skillet over medium-high heat. Cook the patties until golden brown, about 4 minutes per side.
- Serve with warm pasta sauce for dipping.