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Ingredients
1 6 ⅛-ounce can white chunk tuna (oil- or water-packed), drained and finely chopped
3 teaspoons chopped parsley
1 teaspoon chopped onion or scallion
1 large egg, lightly beaten
3 tablespoons bread crumbs (optional)
Vegetable oil for the pan
Nutritional analysis per serving (4 servings)
4 grams carbs; 62 milligrams cholesterol; 83 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 163 milligrams sodium; 11 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients except the oil in a large bowl. Mix forcefully until you cry out in pain. The mix should be fine, the egg frothy.
- Step 2
In a skillet, heat the oil until it sizzles. Working in batches and using a large spoon, drop the batter into the pan to form 2-inch circles. Watch them cringe, then fluff up. Cook for about 2 minutes and then turn over and cook an additional 2 minutes, or until golden brown on both sides. Remove with slotted spoon, and drain on paper towels.
Private Notes
Comments
This is just perfect on a pile of spring greens for a light lunch or dinner. I added a bit more grated onion as well as scallions - we're onion fans. Just tasty and perfect for two. I garnished with lemon wedges,
More onion sounds good. These were surprisingly tasty!