| 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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