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 servingsPREP
10 minCOOK
15 minREADY
25 minIngredients
Dill tartar sauce
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.
Comments
