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Tuna Cakes with Dill Tartar Sauce

 
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This recipe is easy, cheap, nutritious, and my four kids (age 1,2,4, and 5) all eat 2 or 3 of them each time I make it. The first time I made it, I had to double the recipe in a hurry because everyone ate so much. It's even good without sauce.

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

25

min

Low Cholesterol, Trans-fat Free
 

Ingredients

¾ cup celery
chopped
¾ cup onions
chopped
2 tablespoons cream cheese
2 teaspoons lemon juice
teaspoon red pepper flakes
*
cup bread crumbs
1 teaspoon dill weed
dried
1 can ounces tuna
1 large egg whites
Dill tartar sauce
2 tablespoons mayonnaise
1 tablespoon yogurt, plain
1 tablespoon onions
chopped
1 tablespoon cucumbers
chopped
1 teaspoon dill weed
dried
1 teaspoon lemon juice

Directions

Coat skillet with cooking spray, heat over medium high heat.

Sauté the celery and onions until tender.

Place in a bowl with cream cheese, lemon juice and red pepper flakes. Mix well.

Add bread crumbs, dill weed, tuna and egg white.

Mix until well combined and divide into 8 portions.

Heat a skillet over medium high heat. Cook 4 cakes, 2 minutes on each side.

Repeat for the remaining 4 cakes.

Combine tarter sauce ingredients in a small bowl.

Serve with tuna cakes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 10940% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 180mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 9%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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