Tuna Cakes with Dill Tartar Sauce
743
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.
Ingredients
| 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 | 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.
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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?
