1 c. cracker crumbs
1 pt. cottage cheese
6 eggs (or substitute EggBeaters)
1 c. nuts, chopped fine
1 sm. onion, diced
A little salt, if desired

Drop by tablespoon full into hot oil in frying pan and brown well on both sides.

Tomato Sauce:

In large kettle, cook 1 cup celery, chopped fine, and 1 small chopped onion until done in small amount of water.

Add 1 quart tomato juice (or enough to cover the cakes). Add browned cakes, cover tightly, and simmer 30 minutes.

Makes approximately 15 large or 30 small cakes.