TUNA ZUCCHINI CAKES

1 tablespoon butter or margarine
1/2 cup finely diced onion
1 (6 1/8 ounce) can tuna, drained and flaked
1 cup shredded zucchini
2 eggs, lightly beaten
1/3 cup snipped fresh parsley
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup seasoned bread crumbs, divided use
2 tablespoons cooking oil

In a small saucepan, melt butter. Cook the onion until tender, but not brown. Remove from the heat.

Add tuna, zucchini, eggs, parsley, lemon juice, seasonings and 1/2 cup bread crumbs. Stir until well combined. Shape into six 1/2-inch-thick patties; coat with remaining bread crumbs.

In a medium skillet, heat oil and cook the patties 3 minutes on each side or until golden brown.

Servings: 3
From: Billie Blanton, Kingsport, Tennessee
Source: Taste of Home