Tuna Zucchini Cakes

1/2 cup finely chopped onion
1 tbsp butter
1 can (6-1/2 oz) light water packed tuna, drained and flaked
1 cup shredded zucchini
2 eggs, lightly beaten
1/3 cup minced fresh parsley
1 tsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1 cup seasonedread crumbs, divided
2 tbsp canola oil

In a large saucepan, saute onion in butter until tender. Remove from heat. Add the tuna, zucchini, eggs, parsley, lemon juice, seasonings, an 1/2 cup bread crumbs. Stir until well combined. Shape into six 1/2 inch think patties; coat with remaining bread crumbs.

In a large skillet, heat oil. Cool patties for 3 minutes on each side or until golden brown.

Serving Size: makes 3 servings - 2 patties each

Number of Servings: 3

Recipe submitted by SparkPeople user BETHSMITH0623.