Tuna Corn Dill Patties Healthy Version Recipes

Steps:

• Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. , Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and zest, dill and pepper. Add tuna and mix well. Shape into eight 1/2-in.-thick patties (patties will be soft). , In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned. Combine the sauce ingredients in a small bowl; serve with tuna patties.

Steps:

• Dill Sauce.
• Place in a small bowl the 1 cup of mayonnaise.
• Add the 4 Tablespoons finely chopped sliced dill pickles, the 1 Tablespoon dry dill weed, the juice of 1/2 of the lime, and the 1/4 teaspoon black pepper.
• Refrigerate until Patties are cooked.
• Patties--.
• Saute the finely chopped onion and mushrooms in small amount of olive oil until brown and carmelized.
• Remove sauteed onion and mushrooms and set aside to cool.
• In a mixing bowl add the 2 cans of drained chunk light tuna, the UNDRAINED can of albacore tuna, the 2 well beaten eggs, the 1/2 teaspoon black pepper, the juice of half of the lime, the 1 1/2 Tablespoon of finely chopped green pepper, the 3 Tablespoons of finely chopped celery, the 1/4 cup of unseasoned bread crumbs, and the 1/4 cup mayonnaise, mix well.
• Add the cooled sauteed onion and mushroom to other ingredients.
• In a large frying pan, melt the 4-5 Tablespoons of butter until med hot.
• Place 1/2 cup mounds in the hot butter gently pressing down with the back of a spoon until you have 6 large patties about 1/2 inch thick.
• Cook over medium heat being careful not to turn them over until the patties are brown on the bottom side.
• After the patties are nicely brown remove from and serve with the Dill Sauce.

Steps:

• In a medium mixing bowl, mash the corn lightly.
• Add each of the remaining ingredients except for the oil, one at a time, mixing each one thoroughly with the batter.
• Heat oil over medium-high heat.
• Drop patties by spoonful into skillet.
• Allow to cook 5-10 minutes, turning once, or until golden brown on each side.
• (Do not turn over too early, or they will fall apart).
• Serve witha little salsa.

Steps:

• In a mixing bowl, combine chives, onion powder, garlic powder, sea salt, black pepper, paprika, parsley, thyme, dill, caraway seed and rosemary. Use a fork to crush the herbs and blend them together.
• Add in onion and pepper and stir again.
• Add tuna and egg and stir well.
• Add approximately 3/4 c breadcrumbs and stir. Add more if needed to bind the mixture well.
• Put remaining breadcrumbs in a shallow plate.
• Heat olive oil in a large pan over medium heat.
• Form tuna mixture into 4 patties. Coat both sides in breadcrumbs and add to pan.
• Cook until browned, about 3-4 minutes each side.

Steps:

• Place all ingredients in a bowl and mix until well combined.
• Shape large tablespoons of mixture into patties and place on a plate and refrigerate for ten minutes.
• Heat 1/4 cup olive oil in a large non-stick fry pan over medium heat until hot.
• Add the tuna patties and cook for four to five minutes on each side, or until cooked through.
• Remove patties and drain on paper towel.