Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.
Drain tuna.
Add rest of ingredients; mix well.
Form into patties and fry in melted shortening (or oil) until golden brown (approximately 5 minutes).
bowl, combine the flaked tuna, onion, bell pepper, cheese, mayonnaise
Mix tuna, Egg Beaters, onion, pepper, parsley, salt and 1/2 cup bread crumbs.
Shape by 1/2 cupful into patties.
Roll in 1 cup bread crumbs and brown in hot oil, then turn heat down and put a lid on until done.
Mix soup, evaporated milk and peas.
Heat until hot.
Place tuna patties on prepared noodles and cover with mushroom sauce.
Combine all ingredients except 3 tablespoons potato flakes and butter.
Form mixture into 6 patties.
Coat both sides of patties with remaining flakes.
Melt butter.
Fry tuna patties until golden brown on both sides.
Drain on paper towels before serving.
Set aside 3/4 cup of the breadcrumbs.
Combine all ingredients, except oil and reserved breadcrumbs.
Form 8 patties, coating each side with the reserved bread crumbs.
Heat appx.
1 tbl.
oil in nonstick skillet over medium heat.
Cook 4 patties for 4-5 minutes on each side.
You may need to add additional oil when you're frying them.
Add more oil and cook remaining 4 tuna patties.
Serve immediately.
Upend tuna into bowl and separate using a fork.
Mix almond meal in to the tuna and springwater and then mix in all other ingredients except for oil and lemon.
Form into 12 tuna patties and fry turning once during cooking.
n large mixing bowl, flake tuna and add in the rest
oarsely chopped.
Add the tuna and process briefly to break
cutting board.
Shape patties & flatten to 3/4 in
For the patties, place the sweet potato on
f mashed kumera for the recipe.
Add the 2 cups
Heat 1 tbsp oil in a large frying pan over medium heat. Saute onion, garlic and chili flakes for 2-3 mins, until tender. Let cool then combine with tuna, breadcrumbs, cilantro and egg. Season then shape into 4 patties.
To make the avocado and corn salsa, combine all ingredients. Season to taste.
Heat remaining oil over medium heat. Cook patties for 4-5 mins per side, until browned and cooked through. Place arugula on bottom buns. Top with a tuna patties, salsa and top buns. Serve.
For the burger mixture, place tuna in a food processor and pulse until just chopped. Transfer to a bowl. Mix in mustard, ginger and lemon zest. Season. Shape into 4 patties. Cover and chill 10 mins, until firm.
Meanwhile, for the coleslaw, whisk together mayonnaise and vinegar. Add carrot, cabbage and onion. Season and toss to combine.
Heat oil in a pan on medium. Sear patties 2-3 mins each side, until just cooked through. Layer coleslaw, tuna patties and extra mayonnaise in rolls and serve.
Drain salmon or tuna; set aside 2 tablespoons of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in the flour.
Add baking powder to salmon or tuna juice. Stir into salmon mixture.
Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Serve with tartar sauce or Caesar salad dressing.
Drain tuna and set aside 2 tablespoons of tuna juice.
Mix tuna, egg and onion until sticky.
Stir in flour.
Add baking powder to tuna juice; stir into tuna mixture.
Form into small patties.
Fry patties in oil over medium heat for 5 minutes.
Turn patties once while frying.
Place patties on several paper towels to drain.
Set aside 3/4 cup bread crumbs.
Combine all remaining ingredients.
Form 8 patties, coating each side with the reserved bread crumbs.
In nonstick pan over medium heat using about 1 tablespoon oil, cook 4 patties for 4 to 5 minutes on each side. Remove from pan and cook remaining 4 patties (you may need to add a little more oil).
Yummy!
ntil fine crumbs form. Place tuna, lemon juice, tomato sauce, Worcestershire
arlic, capers, tuna + cream & blend till smooth.
Recipe Notes: Best made
epper.
Refrigerate until Patties are cooked.
Patties--.
Saute the