Veggie Recipe #2

as promised--My adaption of Tracy Seaman's The Tuna Fish Gourmet. My husband dislikes tuna and enjoyed these burgers more than once. This is great when you have nothing but a can of tuna in your cupboard. You can serve with a salad or corn on the cob in the summer. Makes approx 6 servings or halve it for 3.

2 (6 1/8 oz) cans solid white tuna in oil, drained and flaked- i used in water
1/4 c plus 2 tbsp light sour cream
2 tsp fresh lemon juice
1 tsp or more fresh ground black pepper
1/4 c all purpose flour
2 eggs
1 tsp dried thyme + little lawry's salt (or 1 tbsp fresh tarragon or thyme)

4 large handfuls crushed pretzels (ex-put in ziploc and beat all of your agression out with the back of a large spoon or have your kids do it)

4 large handfuls quaker oats (oats and pretzels need to use your judgement-forgive me- or use about 1 c of bread crumbs)

1/4 tsp salt
3 tbsp unsalted butter
4-6 hamburger buns
melted white reduced fat sharp cheddar cheese and topped with tomato sauce (or use tartar sauce)

1. In medium bowl, combine the tuna, lemon juice,crushed pretzels,oats, 1/2 tsp pepper. Mix with a fork until blended. Dust your hands with the flour and form the tuna mixture into patties about 3 1/2 inches in diameter. Coat the patties well with the flour.

2. Beat the eggs in a small bowl until blended. In a medium bowl, toss together the herb of choice, bread crumbs, salt and remaining 1/2 tsp pepper. Turn each tuna burger in the egg wash, then dredge in the seasoned bread crumbs to coat. Repeat the process for a double coating of crumbs.

3. Heat 1 1/2 tbspns of the butter (or use veg oil) in a large heavy skillet over moderate heat. Add the tuna burgers and cook for about 1 1/2 minutes, until golden brown on the bottow. Flip the burgers, add the remaining 1 1/2 tbsp butter to the pan and cook for 1 1/2 min. longer, until browned on the second side. Transfer to the buns and serve immediately and serve with cheese and tomato or with tartar sauce on the side.
Happy St. Patrick's Day!
Clare