Tuna or salmon patties
Source: adapted from Andy Japan
2 cans tuna or salmon
1 egg, beaten
1 cup bread crumbs
2 T minced green onion
1 T minced parsley
1/2 teaspoon salt
Dash tobasco
flour for dredging (about 1/2 cup)
panko (Japanese bread crumbs) for dredging (about 1 1/2 cups)
1 – 2 eggs
milk
Combine the tuna, egg, bread crumbs, onion parsley, salt, and tobasco.
Shape into patties (mixture will be soft and delicate).
In a shallow bowl beat the eggs and a little milk.
Dip the patties into the flour, then the egg and milk mixture, then the panko.
Refrigerate for at least 30 minutes.
Saute the tuna patties for about 3 to 4 minutes per side, or until cooked through. (These are fragile, so be careful when turning them.)