Tuna Fish Patties

This is a great recipe I came up with to get rid of leftover bread. I generally use the contents of my vegetable drawer here so I kind of throw in whatever I have at the time, so you can use your own judgment. They taste really nice when eaten with sour cream or low-fat mayo or even on their own - though my husband prefers ketchup. I generally use this recipe as a guideline, so have fun with it!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 43 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• 1 onion, chopped
• 3 cups water
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried basil
• 3 cloves garlic, chopped
• 1 tablespoon olive oil, or as needed
• 2 (5 ounce) cans tuna, drained and flaked
• ¼ teaspoon oregano
• 3 slices hearty country bread
• ¼ cup fresh spinach leaves (Optional)
• 6 mushrooms, diced (Optional)
• 1 zucchini, diced (Optional)
• 1 stalk celery, diced (Optional)
• 1 tablespoon chopped fresh dill, or more to taste (Optional)

Recipe Instructions

Step 1

Soak bread in water in a large shallow dish until softened completely; remove from dish and squeeze as much water from bread as possible.

Step 2

Heat 1 tablespoon olive oil in a non-stick skillet over medium heat; cook and stir onion, spinach, and garlic in the hot oil until the onion softens, about 5 minutes.

Step 3

Mix the onion mixture with softened bread, tuna, mushrooms, zucchini, celery, eggs, dill, salt, pepper, basil, and oregano in a large bowl until combined. Form the mixture into about 24 thin, palm-size patties.

Step 4

Heat 1 tablespoon olive oil in a large skillet over medium heat; cook the patties in the skillet until cooked through, 2 to 3 minutes per side.