tuna zucchini cakes

By granolagina

Ingredients

• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 1 can (6-1/2 ounces) light water-packed tuna, drained and flaked
• 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
• 1 cup seasoned bread crumbs, divided
• 2 tablespoons canola oil

Details

Servings 3

Preparation

Step 1

In a small saucepan, saute 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. Yield: 3 servings.
Nutrition Facts: 2 cakes equals 400 calories, 19 g fat (5 g saturated fat), 170 mg cholesterol, 1,261 mg sodium, 31 g carbohydrate, 3 g fiber, 26 g protein.