Acbyron's Tuna Cakes
Yield
8 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
celery
chopped |
|
| ¾ | cup |
onions
chopped |
|
| 2 | tablespoons |
cream cheese
|
|
| 2 | teaspoons |
lemon juice
|
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| ⅓ | cup |
bread crumbs
|
|
| 1 | teaspoon |
dill weed
dried |
|
| 1 | can |
tuna
|
|
| 1 |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
celery
chopped |
|
| 177 | ml |
onions
chopped |
|
| 3E+1 | ml |
cream cheese
|
|
| 1E+1 | ml |
lemon juice
|
|
| 0.6 | ml |
red pepper flakes
|
|
| 79 | ml |
bread crumbs
|
|
| 5 | ml |
dill weed
dried |
|
| 1 | can |
tuna
|
|
| 1 | each |
egg whites
|
*
|
Directions
Coat skillet with cooking spray, heat over medium high heat.
Sauté celery and onion til tender.
Place in a bowl with cream cheese and lemon juice and red pepper.
Add breadcrumbs and dried dill, tuna and egg white.
Divide into 8 equal portions.
In a skillet over medium high heat, cook 4 cakes, 2 minutes on each side.
Repeat at remaining 4 cakes.
Serve with tuna cakes with sauce.
