Tuna Patties

Recipe (and trust me, I use the word loosely) follows pics.

I start with several small, or 3-4 big packs of light tuna. Of course you can used canned as well. I found these packs on sale Buy-1-Get-1-Free. I've also heard that you can substitute canned Salmon, but have never tried it that way.

As per most of my concoctions, chop some onion. This is about a cup.

Throw in a handful of Parmesan cheese.

A cup or so of breadcrumbs

This is the special ingredient. A couple of tablespoons of this makes them nice and spicy. Of course, use which spices you like.

A handful of shredded cheese (they do not taste cheesy at all, this just tends to make them moist and can certainly be omitted)

A tablespoon or so of chopped garlic or to taste

Dump in the tuna (and not shown but needed, 1 large egg)

I have no idea why Worcestershire is so good in this, but it is. I use a few shakes.

Mix it all together

Spoon it out on a greased pan.

Douse liberally with olive oil (this gives it a crunchier exterior)

In the oven at 425 for about 15-20 minutes. I then turn on the broiler to brown them a bit.

And this is the finished product

Preheat oven to 425

Recipe:

7 single serve packs of light tuna (or possibly equal amounts of Salmon?)

1 cup of chopped onion

½ cup Parmesan cheese

1 cup (or more) bread crumbs

2 T Greek seasoning (or whatever you like)

½ (or so) cup of shredded cheese

1 T chopped garlic (or to taste)

1 L Egg ***Not pictured, but needed to bind ingredients***

1 T (or so) Worcestershire

Mix and shape into patties, place on greased baking pan. Douse with olive oil. Cook for 15-20 min. at 425. May need to broil for a minute or two afterward to brown a bit.

Serve with homemade tartar sauce (and my girls like to add ketchup, like with fish sticks?)

***These are actually very, very good fried. Just mix them up as directed and then fry in small quantities in a skillet with an inch or so of med/high hot oil until golden brown (several minutes per side). But be warned, they splatter and pop hot oil like nobodies business. That's the only reason I bake them now. I can't stand the oil splatters.