Two 5 oz cans of water pack tuna, drained
1 large egg
About 20 crushed Ritz crackers, mixed until you can make patties with yhrm, about 1/2 cup each in size
Fresh lemon zest – about 1 tablespoon
A hint of good quality garlic powder, like Chef Merito.
A little bit of salt and pepper
In a non stick skillet add about 1/4 cup of olive oil or Canola oil or Corn oil. ..any will work. …whichever one you have on hand.
Heat the oil in the pan until it’s hot but not smoking!
Add the tuna Patties slowly and carefully, so they don’t spatter, and cook on one side so they don’t over brown.
Cook on the other side.
Clear with ketchup or tartar sauce or barbecue sauce is even good with them. This makes about sex small to the patties to fit in the palm of your hand.
I cook for just me and I make them and then have leftovers for tomorrow.
My mom used to make these and I was a kid and she is the Ritz crackers and she added salt and pepper.
I added the addition of the lemon zest and garlic powder. Also, something you can use in place of the Ritz crackers is Bisquick. You can add either use the Heart Healthy version, the Gluten-Free, or the regular one.
I use about one third cup of Bisquick in place of the crackers. You can SIMPLY JUDGE HOW THE TUNA MIXTURE FEELS on your hands when you start mixing it up AND FORMING THEM INTO PATTIES.
The main thing you don’t want if you don’t want it tacky or sticky just want to be able to form it into patties, but you don’t want to drive it they’re not juicy.
Recipe by Ramona Lea Le Pore, Paulette Le Pore Motzko’s mother
Adapted by Paulette Motzko
Photos by Paulette L Motzko
Copyright December 2015