Southwestern Chicken-Corn Cakes

• 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

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. 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. 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.

corn, green chiles, breadcrumbs, eggs, chicken, red bell peppers, red onion, hellmanns, mustard, salt, fresh basil, fresh cilantro, olive oil

Taken from www.myrecipes.com/recipe/southwestern-chicken-corn-cakes (may not work)