Ingredients:
1 (6 ounce) cans tuna ( water packed)
2 medium size eggs
2 tablespoons lime juice ( preferred, but lemon ok)
1 teaspoon dill
1/4 onions, finely minced ( red or white)
crushed corn flakes, as bonding ingredient
olive oil, to brown patties
Directions:
Combine 1st 5 ingredients in a mixing bowl.
Add corn flakes til you no longer see any liquid in the mixture, but more is usually better.
Divide into 4 equal portions on a cutting board.
Shape patties & flatten to 3/4 in thickness.
Use spatula to transfer carefully to non-stick skillet & saute over med-low heat in olive oil til golden brown & crisp on both sides.
Note #1: A variety of dry bonding ingredients can be used. I use crushed corn flakes or Pepperide Farm dressing mix. I don’t care for the mushy texture of the end-product or the difficulty holding the patties together when potato is used.
Note #2: For OAMC per JillAZ ~ *To freeze* (uncooked patties) prepare recipe thru Prep Step #4. Place patties in a freezer bag w/layers of parchment paper in between. Seal, label & freeze. *To serve* ~ Thaw in fridge or microwave & cook as directed. ~~ Cooked patties can also be frozen wrapped in plastic wrap & placed in a freezer bag. Thaw in fridge or microwave & reheat on stovetop or in oven.
Servings: Serve
Time preparation: 15 min.
Time total: 21 min.