Tuna Zucchini Cakes


Tuna Zucchini Cakes
Here’s a great combination of seafood and garden vegetables. Friends tell me that they like that it’s so colorful and pretty, not to mention so wonderful to eat!

Ingredients

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 pouch (6.4 ounces) light tuna in water
  • 1 cup seasoned bread crumbs, divided
  • 1 cup shredded zucchini
  • 2 eggs, lightly beaten
  • 1/3 cup minced fresh parsley
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons canola oil

Preprtion

  1. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat.
  2. Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs.
  3. In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through. Yield: 3 servings.
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