Ingredients
2
cans (6 ounces each) water-packed tuna, drained
3
cups corn flakes, crushed to crumbs (1 1/2 cups)
1/4
cup mayonnaise or salad dressing
2
medium green onions, sliced (2 tablespoons)
1
teaspoon yellow mustard
1
egg
1
tablespoon vegetable oil
1/4
cup sour cream
1/4
cup mayonnaise or salad dressing
1
teaspoon dried dill weed
Preparation
Make Sour Cream Dill Sauce.
Mix tuna, 1 cup of the cornflake crumbs, mayonnaise, onions, mustard and egg. Shape mixture into four 4-inch patties. Coat patties with remaining 1/2 cup cornflake crumbs, pressing lightly to coat both sides.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook patties in oil 2 to 3 minutes, turning once, until light golden brown. Serve with sauce.
