| 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 igor@digex.net on Jan 28, 1997.
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