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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This is a great recipe I came up with to get rid of leftover bread. I generally use the contents of my vegetable drawer here so I kind of throw in whatever I have at the time, so you can use your own judgment. They taste really nice when eaten with sour cream or low-fat mayo or even on their own - though my husband prefers ketchup. I generally use this recipe as a guideline, so have fun with it! Ingredients:
3 slices hearty country bread |
3 cups water |
1 tablespoon olive oil |
1 onion, chopped |
1/4 cup fresh spinach leaves (optional) |
3 cloves garlic, chopped |
2 (5 ounce) cans tuna, drained and flaked |
6 mushrooms, diced (optional) |
1 zucchini, diced (optional) |
1 stalk celery, diced (optional) |
2 eggs |
1 tablespoon chopped fresh dill, or more to taste (optional) |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
1/4 teaspoon dried basil |
1/4 teaspoon oregano |
1 tablespoon olive oil, or as needed |
Directions:
1. Soak bread in water in a large shallow dish until softened completely; remove from dish and squeeze as much water from bread as possible.
2. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat; cook and stir onion, spinach, and garlic in the hot oil until the onion softens, about 5 minutes.
3. Mix the onion mixture with tuna, mushrooms, zucchini, celery, eggs, dill, salt, pepper, basil, and oregano in a large bowl. Form the mixture into about 24 thin, palm-size patties.
4. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook the patties in the skillet until cooked through, 2 to 3 minutes per side.
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