TUNA CROQUETTE WITH LEMON DILL SAUCE (fish) (dairy)
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Ingredients 1 can (12 ounces) tuna, drained and finely flaked 3/4 cup seasoned bread crumbs or matzo meal 1/4 cup minced green onions 2 tablespoons chopped red peppers 1 egg 1/2 cup milk 1/2 teaspoon grated lemon peel 2 tablespoons butter or margarine Lemon-Dill Sauce 1/4 cup pareve vegetable or chicken broth 1 tablespoon lemon juice 1/4 teaspoon dried dill Garnish: shredded carrots and zucchini (optional)

Instructions

In a large bowl combine the tuna, bread crumbs, onions and pimiento and set it aside. In a small bowl beat together the egg and milk. Mix well and stir in the lemon peel. Add the tuna mixture and toss until moistened. With lightly floured hands, shape the mixture into eight 4-inch patties.

In a large nonstick skillet melt butter. Fry the croquettes, a few at a time, until they are golden brown on both sides (about 3 minutes per side). Place the cooked croquettes on a cookie sheet in a 300 oven until they are all ready to serve. To make the sauce, in a small saucepan combine the broth, lemon juice and dill and heat until warm. To serve, spoon shredded carrots and zucchini onto each plate; top with 2 tuna croquettes and spoon the sauce over the top. You can also garnish with an additional slice of lemon. 

Serving Size

Serves 4. This recipe can be double or tripled

Notes

For a reduced calorie dish use a nonstick skillet to make the tuna cakes.

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Smoked Salmon and Dill Cheesecake – Break-The-Fast • Lemonade Smoothie (Dairy Or Pareve) • Mocha Banana Smoothie (Dairy) • Cherry Vanilla Smoothie (Dairy)

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