Tuna-egg patties

6 Servings

Quantity Ingredient
¼ cup Butter
½ teaspoon Paprika
1 tablespoon Onion -- chopped
1 cup Milk
¼ cup Flour
2 \N Eggs
1 tablespoon Parsley -- minced
1 can Tuna
¼ teaspoon Salt
2 tablespoons Water
½ teaspoon Celery salt
3 tablespoons Pimiento -- chopped
⅛ teaspoon Pepper
2 cups Corn Flakes -- crushed

Grease 8x8x2 inch baking dish. Melt butter in pan and blend in flour, salt and pepper. Cook 2 minutes. Stir in milk and cook until thick. Stir in tuna, pimiento, onion, parsley, salt, paprika. Spread in dish. Refrigerate 1 hour. Cut in 9 squares. Coat with flour. Shape into patties. Beat eggs and water. Dip patties into egg. Coat with crushed flakes. Fry in hot oil for 5 minutes on each side over medium heat. Serve with hot chili sauce.

From Gourmet, formatted by Mary Dishongh Bowles.

Recipe By :

From: Date: 05/28 File

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