1 can tuna in water
1 raw egg
1/4 white onion, finely diced
2 heaping tablespoons flour
half a sleeve of soda crackers (unsalted), crumbled
2 caps milk (to take away the fishiness)
1/4 cup cooking oil or spray (more if needed)

Open and drain the can of tuna. Put drained tuna in a large bowl. Add diced onion, stir to combine. Crack open the raw egg and add it to the bowl, discard the eggshell. Stir. Add flour, crumbled soda crackers and milk, stir until all ingredients are well combined.

Heat oil in skillet, over medium heat.

Use a tablespoon, or scoop, to take up the tuna and form a patty in your hand, about the size of a small hamburger. Repeat until all tuna has been made into patties.

Carefully lay a patty into the pre-heated skillet, taking care not to drop or splash the oil. Repeat until the skillet is full, taking care not to crowd the patties. You may need to do a second batch if there is not enough room for all the patties.

Let the patties cook until brown on the bottom, then carefully use a spatula to turn and brown the other side. Patties are done when both sides are slightly brown, as you like it. Repeat until all tuna is cooked.

Serve with favorite condiment, Dijon Mustard, Tartar Sauce, BBQ Sauce, cover with melted cheese, or enjoy plain.

NOTE: You may want to use a splash guard to keep hot oil from splashing out of the skillet as the patties cook.

This recipe can easily be doubled by using double ingredients.

Submitted by: Cendy Waggoner