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Makes 4 Servings

Ingredients

• One 15 1/2-ounce can canellini beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 3/4 cup preshredded part-skim mozzarella cheese
• 3/4 cup dried bread crumbs, divided
• 1 large egg, beaten
• 1/4 cup light canola mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1/2 to 1 cup pasta sauce, warmed

Directions

1. 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, 1/2 cup of the bread crumbs, egg, mayonnaise, lemon juice, Italian seasoning, salt, and pepper to taste and mix well to combine.
2. Shape the mixture into eight 1/2-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.
3. Serve with warm pasta sauce for dipping.

Nutritional Information per Serving (2 cakes): 350 calories, 13g fat (3g saturated), 710mg sodium, 41g carbohydrate, 6g fiber, 16g protein, 10% vitamin A, 25% calcium, 20% iron

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