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Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Simple, quick and comforting, these golden cakes go well with a spoonful of reduced-fat sour cream and a sprinkle of chopped fresh chives. Try mixing in a bit of chopped dill, capers or lemon zest, or using canned salmon for a variation. From . Ingredients:
1 1/2 cups frozen hash brown potatoes, thawed |
1 (6 ounce) can solid white tuna packed in water, drained and flaked |
1 egg, lightly beaten |
1/4 teaspoon salt |
1/8 teaspoon fresh ground pepper |
3 teaspoons extra virgin olive oil, divided |
Directions:
1. Partially mash potatoes in a bowl with a fork until they begin to hold together.
2. Add tuna, egg, salt, pepper and I teaspoon oil; stir to combine.
3. Shape into four 1/2-inch-thick patties.
4. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium-low heat; add the patties and cook until browned on the first side, about 5 minutes.
5. Carefully turn the patties with a wide spatula and cook until golden on the second side, about 3 minutes more.
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