Bean Cakes

Besides the health benefits of replacing cholesterol in oil with the plant sterols in corn oil, there's another reason chefs love this ingredient: its versatility can't be beat. You can use corn oil to sauté vegetables, marinate grilled meats, and even pan sear delicious bean cakes like in this creative recipe from Tina DiLeo of

Watch The Video

1 Small can cannellini beans (rinsed and divided by 15 oz)
1 cup Diced garden tomato
1 Small shallot (diced)
2 cloves Chopped garlic
4 tbsp Mazola® corn oil, divided by tablespoon
1/4 cup Bread crumbs
1 Egg white
1 tbsp Fresh thyme
Salt and pepper ( to taste )
Juice from 1 lemon
2 cup Shredded baby spinach

In a large bowl mash 2/3 of cannellini beans with a fork until pureed and creamy. Add the remaining beans and set aside.

Heat 2 tablespoons of oil in a sauté pan and add the diced tomato, garlic, and shallot. Add the thyme and season with salt and pepper on medium heat until soft (approximately 5 minutes).

Transfer to the bowl with bean mixture and add breadcrumbs and egg white. Mix together and refrigerate for 15 minutes.

Form into balls or cakes and pan sear in the remaining 2 tablespoons of Mazola oil for about 5 minutes each side.

Wash, dry, and shred 2 cups of baby spinach. Dress with juice from one lemon and pepper to taste.

Serve warm patty over the spinach/arugula salad.