Description
This is a great recipe I came up with to get rid of leftover bread. I generally use the contents of my vegetable drawer here so I kind of throw in whatever I have at the time, so you can use your own judgment. They taste really nice when eaten with sour cream or low-fat mayo or even on their own – though my husband prefers ketchup. I generally use this recipe as a guideline, so have fun with it!
Ingredients
- 3 slices hearty country bread
- 3 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- ¼ cup fresh spinach leaves (Optional)
- 3 cloves garlic, chopped
- 2 (5 ounce) cans tuna, drained and flaked
- 6 mushrooms, diced (Optional)
- 1 zucchini, diced (Optional)
- 1 stalk celery, diced (Optional)
- 2 eggs
- 1 tablespoon chopped fresh dill, or more to taste (Optional)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon oregano
- 1 tablespoon olive oil, or as needed
Instructions
- Soak bread in water in a large shallow dish until softened completely; remove from dish and squeeze as much water from bread as possible.
- Heat 1 tablespoon olive oil in a non-stick skillet over medium heat; cook and stir onion
- spinach
- and garlic in the hot oil until the onion softens
- about 5 minutes.
- Mix the onion mixture with softened bread
- tuna
- mushrooms
- zucchini
- celery
- eggs
- dill
- salt
- pepper
- basil
- and oregano in a large bowl until combined. Form the mixture into about 24 thin
- palm-size patties.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook the patties in the skillet until cooked through
- 2 to 3 minutes per side.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 24