Cheesy White Bean Cakes

These savory cakes replace use cannellini beans for a delicious vegetarian treat! Beans are an affordable, fiber-rich option. Serve these tasty cakes alongside salad for a refreshing family dinner.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
15 ½-ounce can cannellini beans, drained and rinsed
1 cup frozen corn kernels, thawed
¾ cup shredded part-skim mozzarella cheese
¾ cup dried bread crumbs, divided
1 large egg, beaten
¼ cup light mayonnaise
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
¼ teaspoon salt
1 tablespoon olive oil
½-1 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, ½ cup of the bread crumbs, egg, mayonnaise, lemon juice, Italian seasoning, salt and pepper to taste and mix well to combine.
2. Shape into eight ½-inch thick patties and coat with the remaining bread crumbs. Heat the oil in a large non-stick skillet over medium heat.
3. Cook the patties until golden brown, about 4 minutes on each side.

Nutritional Information
Serve with warm pasta sauce for dipping. Two patties = 350 calories, 13 g fat, 3 g saturated fat, 710 mg sodium, 41 g carbohydrates, 6 g fiber, 16 g protein.

About
This recipe was provided by the Columbus Community Hospital diabetes and health education department, which offers various programs to help educate and support community members who have diabetes or are at risk of developing diabetes. The department’s services include group classes and individual appointments for inpatient and outpatient diabetes education. For more information on the diabetes and health education department, click here.