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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Good old childhood favorite with an Oriental twist-easy to throw together for a quick supper. Delicious served alongside a baby-greens salad with sweet citrus vinaigrette. Ingredients:
1 (6 ounce) can tuna, water-packed, well-drained |
1 1/2 cups stale breadcrumbs |
3 scallions, finely minced |
1/4 cup water chestnut, chopped |
1 egg |
2 tablespoons mayonnaise |
1 teaspoon lemon-pepper seasoning |
1/2 teaspoon red pepper flakes, crushed |
1 teaspoon fresh ginger, grated |
2 teaspoons soy sauce |
4 tablespoons vegetable oil |
Directions:
1. Mix all ingredients except oil. Mix well, and form into four patties. Heat oil in skillet and fry patties, turning to brown on both sides. Transfer to paper towels and drain well.
2. For an appetizer, form into 16 smaller mini-patties.
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