Tuna Zucchini Cakes

Total Time Prep/Total Time: 25 min.
Yield 3 servings
Test Kitchen Approved
Here's a great combination of seafood and garden vegetables. Friends tell me that they like that it's so colorful and pretty, not to mention so wonderful to eat! —Billie Blanton, Kingsport, Tennessee

Ingredients

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 pouch (6.4 ounces) light tuna in water
  • 1 cup seasoned bread crumbs, divided
  • 1 cup shredded zucchini
  • 2 large eggs, lightly beaten
  • 1/3 cup minced fresh parsley
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons canola oil

Directions

  1. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat.
  2. Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs.
  3. In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.

Nutrition Facts

2 fish cakes: 400 calories, 19g fat (5g saturated fat), 170mg cholesterol, 1261mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 26g protein.

Here's a great combination of seafood and garden vegetables. Friends tell me that they like that it's so colorful and pretty, not to mention so wonderful to eat! —Billie Blanton, Kingsport, Tennessee
Recipe Creator

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