Servings: 4 (2 Cakes Per Serving)
|Serving Size 2 Cakes|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 13g|| |
| ||Saturated Fat 3g|| |
|Cholesterol 55mg|| |
|Sodium 710mg|| |
|Total Carbohydrate 41g|| |
| ||Dietary Fiber 6g|| |
| ||Sugars 5g|| |
|Protein 16g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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
- 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.