Friday, March 18, 2011

Tuna Zucchini Patties

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I seem to be stuck on a tuna kick, but, with the Lenten season, this will be a good Friday dinner.

Tuna Zucchini Cakes

½ cup finely chopped onion

1 tablespoon butter

1 can (6-1/2 ounce) water-packed Tuna, drained and flaked

1 cup shredded zucchini

2 large eggs, lightly beaten

1/3 cup minced fresh parsley

1 teaspoon lemon juice

½ teaspoon salt

1 cup seasoned bread crumbs, divided

2 tablespoons canola oil

In a small saucepan, saute onion in butter until tender. Remove from heat. Add the tuna, zucchini, eggs, parsley, lemon juice, seasonings and ½ cup bread crumbs. Stir until well combined. Shape into six ½ inch thick patties; coat with remaining bread crumbs.

In a large skillet, heat oil. Cook the patties for 3m minutes on each side or until golden brown.
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  1. It's nice to "meet" you and you definitely have an impressive bio! These tuna patties sound pretty impressive also and delicious. I would've never thought of adding zucchini to them and will have to try it. Thanks for the great easy recipe!

  2. Ron, those look great, I'm going to try and make them this weekend. Great Blog!!! Everyone loves a man that can cook <3