Tuna patties

These tuna patties can be served on a bun, in a pita, or on a bed of greens for supper, or you can keep them in the fridge for a healthy and hearty snack!

• 2 170 g cans of tuna
  
  
• 1/4 cup onion, diced
  
  
• 1/2 cup breadcrumbs or crushed saltine crackers
  
  
• 1 egg
  
  
• 2 tablespoons mayonnaise or plain yogurt
  
  
• 1 teaspoon lemon juice (optional)
  
  
• 1 tablespoon dried parsley or dill (optional)
  
  
• 1/2 teaspoon garlic powder (optional)
  
  
• Pinch salt and pepper
  
  
• 2 tablespoons oil

1. Drain water from canned tuna, and finely dice up the onion. Add to a large mixing bowl along with breadcrumbs, eggs, mayonnaise, lemon juice and seasonings (if using). Mix thoroughly.
   
   
2. Divide mixture into 4 equal portions and shape into patties.
   
   
3. Heat oil in a large pan on the stove. Lay patties on pan and cook until golden brown, around 5 minutes, and then flip to cook on the other side.
   
   
4. Allow to rest a few minutes before serving.

• Dice onion very fine, so that there's not large chunks in your patties.

• Try making these with any seasoning that you like; seasoning salt, lime, cilantro or other fresh herbs, or sriracha sauce are all great additions. You can also add a few tablespoons of grated parmesan cheese.

• Can be kept in a sealed container in the fridge for up to 3 days.
  
  
• Patties are best frozen before they're cooked. Shape patties and freeze on baking sheet. Once frozen, they can be transferred to an air tight container for up to 3 months. Thaw in the fridge before pan frying as directed.

Recipe adapted from the Food Bank of Waterloo Region

Food is Too Expensive! was funded by the City of Saskatoon through our Healthy Yards partnership, the Cyril Capling Trust Fund of the College of Agriculture and Bioresources, and the Department of Plant Sciences. Focus group research to inform this work was collected by CHEP. Thank you all for helping us make healthy food more accessible!