Dilly Tuna Zucchini Patties Recipes

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TUNA ZUCCHINI CAKES



Tuna Zucchini Cakes image

Here's a great combination of seafood and garden vegetables. Friends tell me that they like that it's so colorful and pretty, not to mention so wonderful to eat! -Billie Blanton, Kingsport, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 11

1 tablespoon butter
1/2 cup finely chopped onion
1 pouch (6.4 ounces) light tuna in water
1 cup seasoned bread crumbs, divided
1 cup shredded zucchini
2 large eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat., Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs. , In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.

Nutrition Facts : Calories 400 calories, Fat 19g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1261mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

TUNA FISH PATTIES



Tuna Fish Patties image

This is a great recipe I came up with to get rid of leftover bread. I generally use the contents of my vegetable drawer here so I kind of throw in whatever I have at the time, so you can use your own judgment. They taste really nice when eaten with sour cream or low-fat mayo or even on their own - though my husband prefers ketchup. I generally use this recipe as a guideline, so have fun with it!

Provided by Shalvie

Categories     Seafood     Fish     Tuna

Time 35m

Yield 24

Number Of Ingredients 17

3 slices hearty country bread
3 cups water
1 tablespoon olive oil
1 onion, chopped
¼ cup fresh spinach leaves
3 cloves garlic, chopped
2 (5 ounce) cans tuna, drained and flaked
6 mushrooms, diced
1 zucchini, diced
1 stalk celery, diced
2 eggs
1 tablespoon chopped fresh dill, or more to taste
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon oregano
1 tablespoon olive oil, or as needed

Steps:

  • Soak bread in water in a large shallow dish until softened completely; remove from dish and squeeze as much water from bread as possible.
  • Heat 1 tablespoon olive oil in a non-stick skillet over medium heat; cook and stir onion, spinach, and garlic in the hot oil until the onion softens, about 5 minutes.
  • Mix the onion mixture with softened bread, tuna, mushrooms, zucchini, celery, eggs, dill, salt, pepper, basil, and oregano in a large bowl until combined. Form the mixture into about 24 thin, palm-size patties.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat; cook the patties in the skillet until cooked through, 2 to 3 minutes per side.

Nutrition Facts : Calories 43 calories, Carbohydrate 3 g, Cholesterol 18.6 mg, Fat 1.8 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 133 mg, Sugar 0.8 g

ZUCCHINI PATTIES WITH DILL DIP



Zucchini Patties with Dill Dip image

These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! -Kelly Maxwell, Plainfield, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen (3/4 cup dip).

Number Of Ingredients 15

3/4 cup sour cream
2 tablespoons minced fresh dill
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
2-1/2 cups shredded zucchini
1 cup seasoned bread crumbs
1 teaspoon seafood seasoning
1/4 teaspoon garlic powder
1 large egg, lightly beaten
2 tablespoons butter, melted
1 large carrot, chopped
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1/2 cup canola oil

Steps:

  • For dip, in a small bowl, combine the first 5 ingredients. Cover and refrigerate until serving., Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the bread crumbs, seafood seasoning and garlic powder. Stir in egg and butter until blended. Add the carrot, onion and zucchini. , Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour. , Heat oil in a large skillet; fry patties, a few at a time, for 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with dip.

Nutrition Facts : Calories 93 calories, Fat 8g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 126mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

ZUCCHINI PATTIES



Zucchini Patties image

These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.

Provided by Sherlie A. Magaret

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 8

2 cups grated zucchini
2 eggs, beaten
¼ cup chopped onion
½ cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

Steps:

  • In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
  • Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 15.7 g, Cholesterol 110.8 mg, Fat 14.7 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 281.7 mg, Sugar 1.9 g

ZUCCHINI PATTIES WITH FETA



Zucchini Patties with Feta image

Provided by Engin Akin

Categories     Cheese     Dairy     Egg     Herb     Onion     Vegetable     Appetizer     Fry     Cocktail Party     Vegetarian     Yogurt     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 18 patties

Number Of Ingredients 12

2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) corn oil
Plain Greek yogurt

Steps:

  • Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
  • Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.

FLAVORFUL TUNA PATTIES WITH DILL SAUCE



Flavorful Tuna Patties With Dill Sauce image

Not many entrees are normally made from canned tuna except those tuna casserole recipes which have been around for ages. I thought that making moist, flavorful Tuna Patties topped with a creamy dilled sauce would make a nice entree change of pace. The various vegetables not only add something new to the tuna, but add wonderful flavor and texture as well. Most of the items you probably have in your panty and fridge on a regular basis. IMPORTANT--Do not add salt until the patties sauce are finished and tasted. The tuna and mayonnaise already have added salt and there is danger of it becoming too salty if additional salt is added prior to cooking.

Provided by CarrolJ

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1 cup mayonnaise
4 tablespoons dill pickles, finely chopped sliced
1 tablespoon dry dill weed
1/2 lime, juice of
1/4 teaspoon pepper
2 (5 ounce) cans chunk light tuna, drained
1 (5 ounce) can albacore tuna, not drained
8 ounces canned mushrooms
1 large sweet onion, finely chopped
2 tablespoons sliced black olives, finely chopped
1 lime, halved
2 eggs, well beaten
1/2 teaspoon black pepper
2 1/2 tablespoons green peppers, finely chopped
3 tablespoons celery, finely chopped
1/4 cup unseasoned breadcrumbs
1/4 cup mayonnaise
4 -5 tablespoons butter

Steps:

  • Dill Sauce.
  • Place in a small bowl the 1 cup of mayonnaise.
  • Add the 4 Tablespoons finely chopped sliced dill pickles, the 1 Tablespoon dry dill weed, the juice of 1/2 of the lime, and the 1/4 teaspoon black pepper.
  • Refrigerate until Patties are cooked.
  • Patties--.
  • Saute the finely chopped onion and mushrooms in small amount of olive oil until brown and carmelized.
  • Remove sauteed onion and mushrooms and set aside to cool.
  • In a mixing bowl add the 2 cans of drained chunk light tuna, the UNDRAINED can of albacore tuna, the 2 well beaten eggs, the 1/2 teaspoon black pepper, the juice of half of the lime, the 1 1/2 Tablespoon of finely chopped green pepper, the 3 Tablespoons of finely chopped celery, the 1/4 cup of unseasoned bread crumbs, and the 1/4 cup mayonnaise, mix well.
  • Add the cooled sauteed onion and mushroom to other ingredients.
  • In a large frying pan, melt the 4-5 Tablespoons of butter until med hot.
  • Place 1/2 cup mounds in the hot butter gently pressing down with the back of a spoon until you have 6 large patties about 1/2 inch thick.
  • Cook over medium heat being careful not to turn them over until the patties are brown on the bottom side.
  • After the patties are nicely brown remove from and serve with the Dill Sauce.

WISCONSIN TUNA CAKE WITH LEMON-DILL SAUCE



Wisconsin Tuna Cake With Lemon-Dill Sauce image

From Great American cookbook, these tuna cakes are a welcome change for any family. For light frying, choose a non-stick skillet.

Provided by FLUFFSTER

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 (12 1/2 ounce) can Starkist tuna, drained and finely flaked
3/4 cup seasoned bread crumbs
1/4 cup minced green onion
2 tablespoons chopped drained red pimientos
1 egg
1/2 cup low-fat milk
1/2 teaspoon grated lemon peel
2 tablespoons butter or 2 tablespoons margarine
1/4 cup chicken broth
1 tablespoon lemon juice
1/4 teaspoon dill weed
hot steamed shredded zucchini
hot steamed shredded carrot
lemon slice (to garnish)

Steps:

  • In a large bowl toss together tuna, bread crumbs. onions, and pimento.
  • In a small bowl beat together egg and milk; stir in lemon peel.
  • Stir into tuna mixture; toss until moistened.
  • With lightly floured hands, shape mixture into eight 4-inch patties.
  • In a large nonstick skillet melt butter. Fry patties, a few at a time, until golden brown on all sides, about 3 minutes per side.
  • Place on an ovenproof platter in a 300* oven until ready to serve.
  • For sauce:
  • In a small saucepan heat broth, lemon juice and dill. For each serving, spoon shredded carrots and zucchini onto each plate; top with 2 tuna cakes. Top each cake with a half-slice lemon; spoon sauce over.
  • Note: times are approximate.

Nutrition Facts : Calories 537, Fat 11.2, SaturatedFat 5.3, Cholesterol 157.3, Sodium 1582.5, Carbohydrate 18.1, Fiber 1.4, Sugar 3.4, Protein 86.1

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