Tuna Cakes

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This healthy version of tuna cakes makes 6 patties;
so, you can eat 2 for a meal & have 1 for lunch during the week.
Added bonus that it's easy too.

I found this recipe in a Low-Calorie Cookbook put out by the
American Heart Association.

Cucumber Yogurt Dressing:
1/2 cup peeled & grated cucumber, squeeze out excess liquid
1/2 cup nonfat or low-fat plain yogurt
2 T. snipped fresh dill or 2 tsp. dried dill
2 tsp. fresh lemon juice
1/8 to 1/4 tsp. pepper

Patty Ingredients:
2 6-oz. cans tuna in water, drained & flaked
2 large eggs, or the equivalent egg substitute
1/3 cup crushed whole wheat crackers; place crackers in Ziploc bag & crush with a rolling pin by pounding or rolling slightly.
1/4 cup green onions, chopped fine
2 tsp. Dijon mustard
1 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. pepper
1 T. canola oil

1. Mix the dressing ingredients; cover & refrigerate.
2. In another bowl, combine all the tuna ingredients; pat into 6 patties.
3. Heat oil in skillet & cook patties until nicely browned on both sides;
6 to 8 minutes.
4. Serve with the sauce. This can also be placed in whole wheat pita bread and topped with the sauce.
YUMMY!

To cooking for 2,
Julie :)

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