No Crabs Allowed Cakes Print
1 can (15oz) cannellini beans, drained and rinsed
1 cup frozen corn kernals, thawed
3/4 cup shredded part-skim mozzarella cheese
3/4 cup dried bread crumbs, divided
1 large egg, beaten
1/4 cup light mayonnaise
1 Tbsp bottled or fresh lemon juice
1 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1/2 to 1 cup pasta sauce, warmed

Mash the beans in a large bowl using the back of a large fork or spoon until smooth but still a bit chunky. Add the corn, cheese, 1/2 cup of bread crumbs, egg, mayo, lemon juice, Italian seasoning, salt and pepper to taste and mix well to combine.
Shape the mixture into eight 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 warmed pasta sauce for dipping.
Serves 4.
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