Tuna Patties

A reader asked for the recipe I use for tuna patties but didn't give an email address, so I'm posting the recipe here. I've adjusted the recipe because of the change in tuna can sizes.

Ingredients:
6 cans of 5 oz. tunafish
6 eggs or the equivalent in egg substitute
2 heaping tablespoons of dried chopped parsley
1 teaspoon of dried dill
1 heaping tablespoon of onion powder
1 scant tablespoon of garlic powder
1 tablespoon of paprika
3 cups of any of the following: soft fresh breadcrumbs (challah crumbs work fine), corn flake crumbs, matza meal.
Oil for frying (I use canola or grapeseed)

Drain the tuna fish, reserving some of the liquid. Flake or mash the tuna until in fine shreds. Sprinkle the crumbs and spices over the tuna and mix well. Add in the eggs and mix until completely incorporated. If the mixture is very stiff add in a bit of the reserved tuna juices to soften. If the mixture is too stiff the patties will be too dry. the mixture should be soft but not runny.

Pour in enough oil into the pan to coat well. Heat over medium heat. Using a standard soup spoon, place a spoon's worth of mixture in the palm of one hand, and flatten and shape into a round patty with the other hand. Place the patties into the fry pan and fry until until medium golden brown on one side. Flip over and do the same for the other side.

The patties can be served warm, room temperature or even cold out of the fridge. My kids like any extras to take for lunch to work.

The recipe will give you about 30 small patties.