tuna-egg patties dnsr31a
- Categories
- Fish/seafoo
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 1 tablespoon | Onion, chopped |
| ¼ cup | Flour |
| 1 tablespoon | Parsley, minced |
| ¼ teaspoon | Salt |
| ½ teaspoon | Celery salt |
| ⅛ teaspoon | Pepper |
| ½ teaspoon | Paprika |
| 1 cup | Milk |
| 2 eaches | Eggs |
| 1 can | Tuna |
| 2 tablespoons | Water |
| 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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