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Prep Time: 4 Minutes Cook Time: 6 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a great recipe that I found on the Starkist Tuna site. It is one of the few fish cake recipes that does not break up with being turned in the pan. I did add an egg to the original recipe. The Zesty Lemon Pepper Tuna in the pouch gives these cakes a little different flavor and we enjoyed them. I served these with tarter sauce and hamburger buns. Ingredients:
5 ounces starkist lemon and cracked pepper tuna fillets (flavored pouch) |
1/4 cup mayonnaise |
1 egg |
1/4 cup breadcrumbs |
1/4 cup green bell pepper, finely chopped |
1 tablespoon dijon mustard |
2 tablespoons olive oil |
Directions:
1. In a small bowl, mix the tuna with the next five ingredients.
2. Shape mixture into four equal size patties.
3. In a medium, non-stick skillet heat oil over medium heat.
4. (I just covered the bottom of the pan with the oil).
5. Cook and brown the patties on med-high heat for 3 to 4 minutes per side.
6. When golden brown on both sides remove and serve.
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