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Title: Tuna Cakes with Dill Tartar Sauce
Categories: Fish Eat Entree Lowfat
Yield: 2 Servings
Vegetable cooking spray | ||
3/4 | c | Finely chopped celery |
3/4 | c | Finely chopped onion |
2 | tb | Light process cream cheese product, softened |
2 | ts | Lemon juice |
1/8 | ts | White pepper |
1 | ds | Ground red pepper |
1/3 | c | Fine dry breadcrumbs |
1 | ts | Dried whole dillweed |
9 1/4 | oz | 60%-less salt tuna in water; (1 can) drained |
1 | Egg white | |
Dill tartar sauce; (see recipe) |
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add celery and onion; saute until tender. Remove from skillet, and place in a medium bowl. Add cream cheese and next 3 ingredients; stir well. Add breadcrumbs and next 3 ingredients; stir well. Divide mixture into 8 equal portions, shaping each into a 2-1/2-inch cake.
Coat skillet with cooking spray; place over medium-high heat until hot. Add 4 cakes, and cook 2 minutes on each side or until browned. Remove cakes from skillet; set aside, and keep warm. Repeat procedure with remaining cakes.
Yield: 4 servings (serving size: 2 cakes and 1 tablespoon sauce).
Serving Ideas : Serve with Dill Tartar Sauce.
NOTES : Cal 296.5 Fat 4.7g Carb 21.7g Fib 2.5g Pro 40.1g Sod 706mg CFF 14.7% Posted to MM-Recipes Digest V4 #6
Recipe by: Cooking Light, Nov/Dec 1992, page 96
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