FOX34 Corner Kitchen: zucchini tuna patties - FOX34 Lubbock

FOX34 Corner Kitchen: zucchini tuna patties

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Zucchini Tuna Patties


For the cakes:

* 1/2 medium zucchini, grated, and liquid squeezed out

* 1 can tuna, drained

* 2 tbsp oats

* 2 tbsp shredded cheese

* 1 large egg

* 1/4 tsp garlic salt

* 1 tablespoon fresh dill

* 1/4 tsp onion powder

* fresh ground pepper (to taste)

For the Lemon Yogurt Sauce:

* 2 tbsp Greek yogurt

* 1 tsp lemon juice

* 1 tablespoon fresh dill

* ¼ tsp garlic salt


1. Grate half a medium sized zucchini and put it into a thin dish towel. Gather the towel ends over the zucchini, forming a ball for squeezing out excess moisture. Twist the cloth at the top tightly and get as much liquid out of the zucchini as possible (you might want to do this over the sink). The liquid will strain through the towel.

2. In a mixing bowl, combine the squeezed zucchini with all the other cake ingredients and mix well together.

3. Heat a medium frying pan to medium low and spray it with non-stick cooking spray.

4. Scoop half the mixture out into one side of the frying pan and shape it into a round flat cake (about ½ inch thick) with a spoon or other utensil. Do the same thing on the other side of the pan with the remaining mixture. Cook cakes for about 5 to 6 minutes. Check the bottom of the cakes, and once they become golden brown and a little crispy, flip them over with a spatula and cook for the same amount of time on the other side.

5. You can prepare the lemon dill yogurt sauce while the cakes finish cooking. Mix the yogurt, lemon juice, dill, and garlic salt in a small bowl and set it aside.

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