|1 tablespoon||Onion, chopped|
|1 tablespoon||Parsley, minced|
|½ teaspoon||Celery salt|
|3 tablespoons||Pimiento, chopped|
|2 cups||Corn Flakes, crushed|
Grease 8x8x2 inch baking dish. Melt butter in pan and blend in flour, salt and pepper. Cook 2 minutes.
Stir in milk and cook until thick. Stir in tuna, pimiento, onion, parsley, salt, paprika. Spread in dish. Refrigerate 1 hour. Cut in 9 squares. Coat with flour. Shape into patties. Beat eggs and water.
Dip patties into egg. Coat with crushed flakes. Fry in hot oil for 5 minutes on each side over medium heat. Serve with hot chili sauce. From Gourmet, formatted by Mary Dishongh Bowles.
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