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Tuna Zucchini Cakes Recipe

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This recipe for Tuna Zucchini Cakes is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (6-1/2 oz.) light water-packed tuna; drained and flaked
1/2 c finely chopped onion
1 tbsp. butter
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. Italian bread crumbs, divided
2 tbsp. canola (or vegetable) oil
Directions:
Directions:
In a small saucepan, saute onion in butter until tender. Remove from the heat, cool. Add the tuna, zucchini, eggs, parsley, lemon juice, seasonings and 1/2 cup of bread crumbs. Stir until well combined. Shape into six 1/2 inch-thick patties, coat with remaining bread crumbs. In a large skillet heat oil. Cook the patties for three (3) minutes on each side or until golden brown. Serve.
Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
A friend gave me this recipe. I thought it a great way to get more vegetables into our meal plans.

 

 

 

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