Tuna Cakes with Zucchini, Carrots, Celery and Sun-dried Tomato Sour Cream

Wow! These were so yummy!

They're a good way to trick your kids into eating vegetables. My 3 year old liked these.

I'm pretty sure you could make these with canned salmon instead. 

Tuna Cakes with Zucchini, Carrots, Celery and Sun-dried Tomato Sour Cream
Makes 4 patties

Ingredients

• 1/3 cup low fat sour cream
• 3-4 sun-dried tomatoes packed in oil, drained
• 1/2 teaspoon seasoning salt
• 1 can (170g) chunk light tuna in water, drained
• 1/2 cup grated zucchini
• 1/3 cup grated carrot
• 1/4 cup grated onion
• 2 tablespoons chopped chives
• 1 egg
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon black pepper
• 1/3 cup whole wheat bread crumbs
• 1-2 tablespoons olive oil for frying
• lemon wedges (optional)

Directions

1. In a food processor, puree sour cream, sun-dried tomatoes and seasoning salt. Set in the fridge until ready to use.
2. In a bowl, combine all other ingredients except bread crumbs and oil. If your zucchini lets off too much liquid, give it a squeeze before adding to the bowl.
3. Form 4 1" thick patties out of the mixture, and coat each patty in bread crumbs.
4. Heat a skillet over medium heat and add olive oil.
5. Fry tuna cakes for 2-3 minutes per side until they're brown and crispy.
6. Serve with sun-dried tomato sour cream and lemon wedges.