Tuna cakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Breadcrumbs; divided |
| 1 | can | (12 oz.) solid white or chunk light tuna, drained and flaked |
| ¾ | cup | Shredded cheddar cheese |
| ¼ | cup | Mayonnaise |
| 1 | Egg; lightly beaten | |
| ⅓ | cup | Bottled ranch dressing |
| ½ | cup | Finely chopped onion |
| ½ | cup | Finely chopped red or green bell pepper (optional) |
| 2 | tablespoons | Vegetable oil; divided |
Directions
In large bowl, combine ½ cup breadcrumbs with remaining ingredients except oil. Shape mixture into 8 patties, coating with remaining breadcrumbs. In nonstick skillet, heat 1 TBSP. oil over medium heat; cook 4 tuna cakes about 3 minutes per side. Repeat cooking process with remaining 1 TBSP. oil and 4 tuna cakes. Makes 4 servings. Prep Time: 25 minutes Posted to EAT-L Digest by Elise Smith <epksmith@...> on Sep 19, 1997