Wisconsin Tuna Cakes With Lemon Dill Sauce Recipe
Ingredients
| Tuna | 1 Can (10oz), drained, flaked | |
| Seasoned bread crumbs | 3/4 Cup (16 tbs) | |
| Green onions | 1/4 Cup (16 tbs), minced | |
| Pimentos | 2 Tablespoon, chopped | |
| Egg | 1 | |
| Low fat milk | 1/2 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Butter/Margarine | 2 Tablespoon | |
| Lemon Dill Sauce | ||
| Chicken broth | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| 1/4 teaspoon dried dill weed | ||
| Hot steamed shredded zucchini and carrots | ||
| Lemon slices | ||
Directions
In large bowl, toss together tuna, bread crumbs, onions and pimentos.
In small bowl, beat together egg and milk; stir in lemon peel.
Stir into tuna mixture; toss until moistened.
With lightly floured hands, shape into eight 4-inch patties.
In large nonstick skillet, melt margarine.
Fry patties, a few at a time, until golden brown on both sides, about 3 minutes per side.
Place on ovenproof platter in 300°F oven until ready to serve.
For Lemon-Dill Sauce, in small saucepan, heat broth, lemon juice and dill.
In small bowl, beat together egg and milk; stir in lemon peel.
Stir into tuna mixture; toss until moistened.
With lightly floured hands, shape into eight 4-inch patties.
In large nonstick skillet, melt margarine.
Fry patties, a few at a time, until golden brown on both sides, about 3 minutes per side.
Place on ovenproof platter in 300°F oven until ready to serve.
For Lemon-Dill Sauce, in small saucepan, heat broth, lemon juice and dill.
Chef
