Why recepie famous for?
Mother made these tuna patties on Fridays during Lent. I'm not the biggest fan of tuna, but in these are the perfect meal. They are even good cold the next day, if there were any leftovers.
Ingredients
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup evaporated milk
1 pouch (6.40 ounces) light tuna in water
1/3 cup plus 1/2 cup dry bread crumbs, divided
1 green onion, finely chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Instructions
In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Remove from heat. Transfer to a small bowl; cool.
Stir in tuna, 1/3 cup bread crumbs, green onion, lemon juice, salt and pepper. Refrigerate, covered, at least 30 minutes.
Place remaining 1/2 cup bread crumbs in a shallow bowl. Drop 1/3 cup tuna mixture into crumbs. Gently coat and shape into a 1/2-in.-thick patty. Repeat. In a large skillet, heat oil over medium heat. Add tuna patties in batches; cook until golden brown, 2-3 minutes on each side. Drain on paper towels.
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