Ingredients
1 tablespoon butter1/2 cup finely chopped onion1 pouch (6.4 ounces) light tuna in water1 cup seasoned bread crumbs, divided1 cup shredded zucchini2 large eggs, lightly beaten1/3 cup minced fresh parsley1 teaspoon lemon juice1/2 teaspoon salt1/8 teaspoon pepper2 tablespoons canola oil
Preparation
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.
