Vegetable cooking spray
3/4 c Finely chopped celery
3/4 c Finely chopped onion
2 tb Light process cream cheese
-product, softened
2 ts Lemon juice
1/8 ts White pepper
1 ds Ground red pepper
1/3 c Fine dry breadcrumbs
1 ts Dried whole dillweed
9 1/4 oz 60%-less salt tuna in water,
-(1 can) drained
1 Egg white
Dill Tartar Sauce, (see
-recipe)
Coat a large nonstick skillet with cooking spray; place over medium-high
heat until hot.
Add celery and onion; saute until tender. Remove from skillet, and place in
a medium bowl. Add cream cheese and next 3 ingredients; stir well. Add
breadcrumbs and next 3 ingredients; stir well. Divide mixture into 8 equal
portions, shaping each into a 2-1/2-inch cake.
Coat skillet with cooking spray; place over medium-high heat until hot. Add
4 cakes, and cook 2 minutes on each side or until browned. Remove cakes
from skillet; set aside, and keep warm. Repeat procedure with remaining
cakes. Yield: 4 servings (serving size: 2 cakes and 1 tablespoon sauce).
Per serving: 296 Calories; 5g Fat (15% calories from fat); 40g Protein; 22g
Carbohydrate; 47mg Cholesterol; 706mg Sodium
Serving Ideas : Serve with Dill Tartar Sauce.
Yields
2 Servings
