Tuna-egg patties
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ½ | teaspoon | Paprika |
| 1 | tablespoon | Onion -- chopped |
| 1 | cup | Milk |
| ¼ | cup | Flour |
| 2 | 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 |
Directions
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