The Best Tuna Zucchini Cakes

Ingredients

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 pouch (6.4 ounces) light tuna in water
  • 1 cup seasoned bread crumbs, divided
  • 1 cup shredded zucchini
  • 2 large eggs, lightly beaten
  • 1/3 cup minced fresh parsley
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons canola oil

Directions

  • In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat.
  • Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs.
  • In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.

Nutrition Facts

2 fish cakes: 400 calories, 19g fat (5g saturated fat), 170mg cholesterol, 1261mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 26g protein.
Source : https://www.tasteofhome.com/recipes/tuna-zucchini-cakes/?keycode=ZPIN0714