Southwestern Chicken-Corn Cakes

Ingredients

• 1 (11-ounce) can Mexican-style corn, drained
• 1 (4.5-ounce) can chopped green chiles, drained
• 1 cup fine, dry breadcrumbs, divided
• 2 large eggs, divided
• 4 cups chopped cooked chicken
• 1/3 cup jarred roasted red bell peppers, drained and chopped
• 1/3 cup chopped red onion
• 1/4 cup HELLMANN'S or BEST FOODS Real Mayonnaise
• 2 1/2 teaspoons Dijon mustard
• 2 teaspoons salt-free herb-and-spice seasoning
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh cilantro
• 2 1/2 tablespoons olive oil
• Romaine lettuce leaves
• Tomato, Basil, and Corn Relish
• Yogurt Sauce

Preparation

1. 1. Remove 1/4 cup corn, and place in a large bowl, reserving remaining corn in can for Tomato, Basil, and Corn Relish. Remove 1 teaspoon chiles, and place in bowl with corn, reserving remaining chiles in can for Tomato, Basil, and Corn Relish. Add 1/2 cup breadcrumbs, 1 egg, chicken, and next 7 ingredients to corn and chiles in bowl. Combine chicken mixture until well blended; shape mixture into 8 patties.
2. 2. Beat remaining egg in a small bowl. Dip chicken patties in egg, and dredge in remaining 1/2 cup breadcrumbs, shaking to remove any excess.
3. 3. Fry patties in hot olive oil in a large skillet over medium heat 4 minutes on each side or until golden brown. Drain on paper towels. Arrange patties on lettuce; top with Tomato, Basil, and Corn Relish, and drizzle with Yogurt Sauce.