For the bean cakes:
One 15-ounce can cannellini beans, drained and rinsed
1 cup cooked brown rice
1 cup shredded part-skim mozzarella cheese
¾ cup canned corn kernels, drained
1 green onion, top and root bottom trimmed, thinly sliced
1 large egg, beaten
¼ cup chopped fresh basil
Zest of half a lemon
Kosher salt and black pepper
2 tablespoons gluten-free (or regular) bread crumbs
2 tablespoons grated Parmesan cheese
1½ tablespoons extra virgin olive oil, divided
For the tomato sauce:
1 tablespoon extra virgin olive oil
3 green onions, top and root bottom trimmed, thinly sliced
1 garlic clove, minced
One 28-ounce can crushed tomatoes
¼ cup chopped fresh basil
Kosher salt and black pepper
For the tomato sauce, heat 1 tablespoon olive oil in a medium saucepan over medium-low heat. Add the green onions and garlic and cook, stirring often, until golden and fragrant, 3 to 4 minutes. Add the crushed tomatoes, and stir to combine.
Raise the heat and bring to a low boil. Lower the heat and simmer, stirring often, until the sauce thickens a bit, 10 to 12 minutes. Stir in the basil and salt and pepper to taste. Set aside.
For the bean cakes, place the beans in a large bowl and mash using a potato masher or the back of a large fork. Let your kids help. The beans don’t have to be perfectly smooth; a few bean pieces here and there are fine.
Add the brown rice, cheese, corn, onion, egg, basil, zest, and a few pinches of salt and pepper. Stir well to combine.
Meanwhile, place the bread crumbs and Parmesan cheese on a plate, and mix together with a fork to combine.
Shape the bean mixture into eight ½-inch-thick patties. You’ll want to rinse your hands after forming a few of the patties. (It can get a bit messy). Coat both sides of each patty with the bread crumb mixture.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the patties until golden, about 4 minutes. Flip, add the remaining ½ tablespoon oil, and cook until golden, another 4 minutes. Keep an eye on the heat and adjust accordingly. If you have a small skillet, work in batches of four.
Serve with the sauce on the side.
