Tuna Patties With Three Dipping Sauces - cooking recipe

Ingredients

20 buttery crackers (like ritz)
2 (7 ounce) cans canned tuna, drained and well-flaked
1/4 cup very finely minced onion
2 tablespoons very finely minced bell peppers
1 slice American cheese, finely minced or 2 tablespoons finely shredded cheddar cheese
1 tablespoon mayonnaise
1 egg
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
1/2 teaspoon ground ginger
1/4 teaspoon dried dill
oil (for frying)
mustard dill sauce
3 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons minced fresh dill or 2 teaspoons dried dill
1 -2 tablespoon sugar
salt and pepper
1/2 cup olive oil or 1/2 cup vegetable oil
honey mustard
3 tablespoons Dijon mustard or 3 tablespoons your favorite mustard
1/4 cup honey
1 -2 tablespoon mayonnaise, depending on how mild you like the sauce
2 teaspoons white wine (optional)
1/4 teaspoon dried mint
salt and pepper
curried mayonnaise
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon sugar

Preparation

In a food chopper, processor or blender, process the crackers into crumbs and set aside.
In a bowl, combine the flaked tuna, onion, bell pepper, cheese, mayonnaise, egg, salt, pepper, giner and dill. Add 6 tablespoons of the cracker crumbs and mix very well with a fork, making as smooth as possible. The texture should be soft, but firm enough to be able to form into patties. If needed, add a bit more of the cracker crumbs.
Put the remainder of the cracker crumbs in a shallow dish. Scoop out a scant 1/4 cup of the tuna mixture, roll into a ball, put into the crumbs, press down to flatten the pattie to about 1/2 to 3/4 inch thick, then turn and dredge the other side with the crumbs. Put on a plate and continue until all the tuna mixture is used up.
If you can, let the tuna patties sit in the fridge for about 1/2 hour to set a bit.
In a large skillet (I like to use my electric set at 375) add enough oil to coat the entire bottom with a thin layer. When heated, add the patties and cook until well-browned and crispy on one side, then turn to brown and crisp the other side. Add more oil if needed as you go along. Remove to a plate lined with a paper towel and top with a 2nd paper towel to help drain some of the oil, then serve with your favorite dipping sauce, or even plain. They are also good served cold.
Mustard Dill Sauce: In a bowl, combine the mustard, lemon juice, dill, sugar, salt and pepper and whisk until smooth. Add the oil gradually while whisking until all the oil is incorporated and the sauce is thickened. Let this chill in the fridge to blend flavors.
Honey Mustard: Combine all the ingredients in a bowl and whisk until smooth and well blended. Let chill in the fridge to blend flavors.
Curried Mayonnaise: Combine all the ingredients in a bowl and whisk until smooth and well-blended. Let chill in the fridge to blend flavors.