| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 4 | Servings | |
INGREDIENTS
| 2 | cn | Tuna |
| 1 | c | Wheat germ (untoasted) |
| 2 | Eggs, lightly beaten | |
| 2 | tb | Tomato juice (up to 3) |
| Chopped dill (fresh or dried), to taste (I use A LOT!) | ||
| Black pepper, to taste |
INSTRUCTIONS
Source: my invention Combine all ingredients. Mix well. Heat oil in frying pan. Form mixture into patties of desired size (we like them small -- 4 croquettes to a medium pan) and fry on both sides until golden brown. Remove to paper towels to absorb excess oil. Enjoy! Note: I don't add salt, as I find the canned tuna and tomato juice are salty enough. But if you are using salt-free tuna (which I get when I can, but it's not always available here), you might want to add some salt. Posted to JEWISH-FOOD digest V97 #210 by Leon & Miriam Posvolsky <posvolsk@centroin.com.br> on Jul 08, 1997
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