Print: Tuna Fish Patties

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!

Prep

29 min

Cook

42 min

Servings

Difficulty

Hard

Ingredients

3 slices hearty country bread
3 cups water
1 tablespoon olive oil
1 onion , chopped
0.25 cups fresh spinach leaves , Optional
3 cloves garlic , chopped
2 , 5 ounce
6 mushrooms , Optional
1 zucchini , Optional
1 stalk celery , Optional
2 eggs
1 tablespoon chopped fresh dill , Optional
1 teaspoon salt
0.25 teaspoons ground black pepper
0.25 teaspoons dried basil
0.25 teaspoons oregano
1 tablespoon olive oil , or as needed

Instructions

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 softened bread, tuna, mushrooms, zucchini, celery, eggs, dill, salt, pepper, basil, and oregano in a large bowl until combined. 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.

Nutrition per serving

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