TUNA CAKES
The quickest fish cake you will ever make! These come together very easily and can be dressed up with chipotle mayo, tartar sauce, Russian dressing, Tapatio, or just a bit of mayo and lemon. If you want to be sure your patties do not fall apart, try shaping the patties as directed and then letting them sit in the refrigerator for an hour. (I did not find this necessary). This recipe is adapted from the Kraft website.
Provided by cookiedog
Categories Lunch/Snacks
Time 23m
Yield 12 cakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Cover and refrigerate 10 minutes.
- Heat a large nonstick skillet sprayed with cooking spray on medium heat.
- For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty.
- Add patties to skillet in batches.
- Cook 3 minute on each side or until golden brown on both sides, turning over carefully.
Nutrition Facts : Calories 311.6, Fat 12.3, SaturatedFat 5, Cholesterol 41.3, Sodium 884.8, Carbohydrate 26.9, Fiber 1.1, Sugar 5.8, Protein 23
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