One 15½-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.
Serving size: 2 cakes
Calories: 350; Total Fat: 13g; Saturated Fat: 3g; Cholesterol: 55mg; Sodium: 710mg; Total Carbohydrate 41g; Dietary Fiber: 6g; Sugars: 5g; Protein: 16g.