Tuna Zucchini Cakes recipe

Yep, I went in for the TB check - the woman ran her hand over my arm and announced in a loud voice, "Good, you're clean!". I wasn't sure if she meant I was clear of TB or intravenous drugs. Honestly.

To celebrate, we ate Tuna Zucchini Cakes. They're easy AND tasty AND cheap.

Tuna Zucchini Cakes

1/2 cup finely chopped onion
1 tablespoon butter
1 can (6-1/2 ounces)light water-packed tuna, drained and flaked
1 cup shredded zucchini
2 eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup seasoned bread crumbs, divided
2 tablespoons canola oil

In a small saucepan, saute onion in butter until tender. Remove from the heat. Add the tuna, zucchini, eggs, parsley, lemon juice, seasonings and 1/2 cup bread crumbs. Stir until well combined Shape into six 1/2-inch thick patties; coat with remaining bread crumbs.

In a large skillet, heat oil. Cook the patties for 3 minutes on each side or until golden brown.

Yield: 3 servings

TasteofHome special Issue dinner on a Dime 2010
Billie Blanton / Kingsport, Tennessee