Top | Grab a Plate
(post, Patricia Conte)
From my blog, Grab a Plate These baked cakes are easy to put together, and they’re moist and filling as part of a great lunch! The Lemon-yogurt Dressing adds a nice tang! Recipe adapted from Taste of Home. For the Lemon-yogurt dressing you’ll need: 3/4 cup plain, non-fat yogurt Juice of half a lemon (more to taste) Zest from half a lemon 1/2 teaspoon garlic powder Mix all the ingredients together and chill before serving with the Baked Tuna and Zucchini Cakes. Makes 6 cakes Baked Tuna and Zucchini Cakes Ingredients: 1 tablespoon butter 1/4 cup green onion, finely chopped 1/4 cup white onion, finely chopped 1, 6.5-ounce can of tuna packed in water, drained and flaked 1 cup shredded zucchini 2 eggs, lightly beaten 1/4 cup ricotta cheese 1/3 cup fresh parsley, minced 2 teaspoons fresh thyme Juice from half a lemon 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1-1/2 cups panko breadcrumbs Nonstick cooking spray Directions: # Preheat your oven to 375 degrees F. # Add the butter to a saucepan over medium-high heat. Sauté the onion until soft. Remove the pan from the heat. # In a large bowl, add the tuna, onion, zucchini, egg, cheese, lemon juice, seasonings and breadcrumbs. # Mix everything together until well combined. # Spray two baking sheets with the nonstick cooking spray. # Shape the mixture into patties, about 1/2-inch thick. # Place on the baking sheet and bake for 7-10 minutes on one side until lightly golden, then flip and continue for another 7-10 minutes.