Recipes
Baked Tuna Cakes
Source: Bob Pastorio
Servings: 4 fish cakes
Description:
Simple and tasty baked fish cakes. Any kind of fish may be substituted for tuna. So salmon or mackerel cakes work just as well. Make them smaller and they're good hors d'oeuvres or appetizers. Tuck them into a roll with lettuce and tomato for an interesting sandwich.
- Ingredients:
- 2 medium or 1 large zucchini, grated and dried on paper towels
- 2 (6 ounce) cans tuna, drained & flaked
- 6 slices bread, cubed
- 2 eggs
- 2 tablespoons grated onion
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh sage leaves
Instructions:
Heat oven to 350° F. Mix all ingredients together gently, best done with hands. Shape into 4 patties about 3 inches across. Bake on a sprayed baking sheet or sprayed foil for 30 minutes or until light golden brown.
Shenandoah Growers suggests:
Leftover cooked, fresh fish works well with this recipe. For a sharper flavor, add a teaspoon of minced capers or a teaspoon of cider vinegar.