Tuna Fish Cakes

Sweat onion in a few teaspoons of butter in a small covered saucepan, on low heat, until it softens. Or you can do it in your microwave, which takes only 2-3 minutes.

Drain the tuna; you don’t need the liquid. Put all ingredients in a large bowl and mix thoroughly until it all looks the same. I shape my cakes by filling a straight-sided quarter-cup measure with the mixture and turning them out on a tray. I got fourteen cakes this size from this mixture so if you want seven or eight cakes try a half-cup measure. Roll each cake in a bowl of breadcrumbs, then dip in beaten egg and roll in the breadcrumbs again. I found I needed three eggs but two with approximately a tablespopon of milk beaten into them should do fine. Adding liquid to the egg makes it less viscous, therefore leaving less on any product dipped into it. If you are making larger cakes they probably won’t need quite as much egg and crumbs. Fry in shallow fat (either dripping or oil) on medium heat until brown on both sides. Keep cooked ones warm in a hot oven while the rest are being fried.

Makes enough to feed four but should stretch easily to five. Remember these are supplying your potatoes as well as your protein so one cake is unlikely to be enough unless you are very elderly and no longer active. My sister-in-law (86) eats two of the quarter-cup size.