| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy, Eggs | Fish and, Seafood | 2 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 3/4 | c | Finely chopped celery |
| 3/4 | c | Finely chopped onion |
| 2 | tb | Light process cream cheese product, softened |
| 2 | ts | Lemon juice |
| 1/8 | ts | White pepper |
| 1 | ds | Ground red pepper |
| 1/3 | c | Fine dry breadcrumbs |
| 1 | ts | Dried whole dillweed |
| 9 1/4 | oz | 60%-less salt tuna in water, (1 can) drained |
| 1 | Egg white | |
| Dill Tartar Sauce, (see recipe) |
INSTRUCTIONS
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add celery and onion; saute until tender. Remove from skillet, and place in a medium bowl. Add cream cheese and next 3 ingredients; stir well. Add breadcrumbs and next 3 ingredients; stir well. Divide mixture into 8 equal portions, shaping each into a 2-1/2-inch cake. Coat skillet with cooking spray; place over medium-high heat until hot. Add 4 cakes, and cook 2 minutes on each side or until browned. Remove cakes from skillet; set aside, and keep warm. Repeat procedure with remaining cakes. Yield: 4 servings (serving size: 2 cakes and 1 tablespoon sauce). Per serving: 296 Calories; 5g Fat (15% calories from fat); 40g Protein; 22g Carbohydrate; 47mg Cholesterol; 706mg Sodium Serving Ideas : Serve with Dill Tartar Sauce. Recipe by: Cooking Light, Nov/Dec 1992, page 96 Posted to MC-Recipe Digest V1 #417 by [email protected] on Jan 28, 1997.
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