Tuna Zucchini Cakes

  • 1/2 C finely chopped onion
  • 1 Tbs. butter
  • 1 can (6-1/2 ounces) light water-packed tuna, drained and flaked
  • 1 C shredded zucchini
  • 2 eggs, lightly beaten
  • 1/3 C minced fresh parsley
  • 1 tsp. lemon juice
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 C seasoned bread crumbs, divided
  • 2 Tbs. canola oil

In a large saucepan, sauté onion in butter until tender. Remove from the heat. Add the tuna, zucchini, eggs, parsley, lemon juice, seasonings and 1/2 cup bread crumbs. Stir until well combined. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs.

In a large skillet, heat oil. Cook the patties for 3 minutes on each side or until golden brown.

Date Added:December 28, 2012
Source:Taste of Home
Meals:Lunch, Dinner
Course:Main Course

Assemble, Stovetop