Tuna Cakes with Dill Tartar Sauce

Time to Make: n/a Servings: 2

What You Need

¾ cup Finely chopped celery
¾ cup Finely chopped onion
2 tablespoons Light process cream cheese product, softened
2 teaspoons Lemon juice
1 teaspoon White pepper
1 dash Ground red pepper
1 cup Fine dry breadcrumbs
1 teaspoon Dried whole dill weed
1 (9.25-ounce) can (less salt) Tuna in water, drained
2 ounces Eggology fresh egg whites
2 ounces Dill Tartar Sauce

Instructions

  1. Add celery and onion; sauté 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 a large nonstick skillet with cooking spray; place over medium-high heat until hot.
  2. 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.

 

Serving size: 2 cakes and 1 tablespoon sauce