No-Crabs-Allowed Cakes

Mash the beans in a large bowl using the back of a fork or spoon until smooth but still a bit chunky. Add the cheese, corn, 1/2 cup of the bread crumbs, the egg, mayonnaise, lemon juice, Italian seasoning, salt, and pepper to taste and mix well to combine. 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. Serve with warm pasta sauce for dipping.

Nutritional Information per Serving: 350 calories, 13g fat, 3g saturated fat, 710mg sodium, 41g carbohydrate, 6g fiber, 16g protein

Meal Makeover Moms

Makes 4 Servings (2 cakes each)

15

What I did differently:
no italian seasoning
added half the breadcrumbs as instructed but it seemed moist so I added the rest
nobody really wanted the pasta sauce for dipping

but otherwise~everyone loved these!

One 15 1/2-ounce can canellini beans, drained and rinsed

1 cup frozen corn kernels, thawed

3/4 cup pre-shredded 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 tablespoon olive oil

1/2 to 1 cup pasta sauce, warmed

salt and pepper