1 1/15 .    ½ oz. Can Canella beans drained and mashed

1 c.            frozen corn kernels thawed

¾ c.         pre-shredded veggie cheese mozzarella flavored

¾ c.         dried breadcrumbs (divided)

1 lg.         Beaten egg substitute

½ c.         light canola mayonnaise

1 T          dried Italian seasoning

½ tsp.     Salt, pepper to taste

1 T          olive oil

½ to 1 c. pasta sauce (warmed)

Directions:

Mash beans in a large bowl using the back of a spoon until smooth but chunky, add cheese, corn, ½ cup breadcrumbs, egg, mayonnaise, lemon juice, Italian seasoning, salt and pepper to taste.  Mix well to combine.  Shape mixture into 8 - 1/2 in. thick patties.  Sprinkle with remaining breadcrumbs.  Heat oil in a large non-=stick skillet over medium heat.  Cook patties until golden brown about 4 min. per side.  Serve with warm pasta sauce for dipping.

Yield:

4 servings – 2 cakes each

300 calories per serving, 13 grams of fat, 3 grams saturated fat, 710 mil. Grams sodium, 41 grams carbs, 6 grams fiber, 16 grams protein