Tuna Patties
Source: Found on Pinterest
Quick & easy. Perfect to make during Lent.
You can use all Albacore, all Skipjack or a combo of each.
This pairs well with my Lemon Roasted Baby Red Potatoes
Ingredients
- 1/4 c. mayonnaise (Hellman’s)
- 1 egg, beaten
- 1 t. Dijon mustard
- (2) 5 oz. cans tuna, drained
- 1/2 c. panko breadcrumbs
- 1 Tbls. lemon juice
- 1/2 t. garlic powder
- 1/2 t. onion powder
- 1/2 t. salt
- 1/4 t. black pepper
- 1/4 c. cheddar cheese, shredded
- 2 Tbls. olive oil, for frying
- scallion onions, sliced (for garnish)
Instructions
In a large mixing bowl, combine mayonnaise, beaten egg and Dijon mustard. Mix well.
Add drained tuna, panko, lemon juice, garlic powder, onion powder, salt and pepper. Stir until everything is evenly combined. Fold in cheese.
Divide mixture into 4 equal portions (1 cup each) and shape into patties (about ½-inch thick). Refrigerate for a few hours to set (makes it easier for frying, not so fragile)
When ready to cook, heat olive oil in large skillet over medium heat. Carefully place patties in skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Don’t let the heat get too hot.
Transfer patties to a plate lined with paper towels to drain any excess oil.
Garnish each patty with a few sliced scallion onions, if desired.
NOTE: Serve warm with your favorite salad, coleslaw, or on a bun as a sandwich.