Tuna Fish Patties recipe

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Ingredients

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

Nutrition Info

43 calories
carbohydrate: 3 g
cholesterol: 18.6 mg
fat: 1.8 g
fiber: 0.4 g
protein: 3.8 g
saturatedFat: 0.3 g
servingSize: -
sodium: 133 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

  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.

Recipe Yield

24 patties

Recipe Note

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!

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