Shredded Zuchinni Patties With Tuna

Takes the typical shredded zuchinni patty one step further with the additon of flakes of grilled tuna and parmigianno regianno cheese. The key is to thoroughly squeeze the moisture from the shredded zuchinni to preserve the crispy texture of the paties.

• Ready In: 40 mins
• Serves: 4-6
• Yields: 8-12 patties

Ingredients

• 2  medium zucchini
• 1⁄2 small onion, minced
• 1  large egg
• 1⁄2 cup  saltine crumbs
• 4  ounces tuna steaks, grilled and flaked or 4 1⁄2 ounces tuna in water, drained and flaked
• 2  ounces parmesan cheese, grated
• 2  tablespoons fresh parsley, minced
• 1  tablespoon fresh dill, minced
• 1  lemon, juice of
•  salt and pepper
• 1⁄8 teaspoon red pepper flakes
• 3  tablespoons coconut oil (for frying)

Directions

1. Shred the zuchinni. Using papers towels, press out as much moisture as possible -- press, and press again. In a bowl, combine the egg,onion, lemon juice, parsley and dill, and red pepper flakes. Add the cracker crumbs, zuchinni and parmigiano regianno, stir well to combine, then fold in the tuna.
2. Heat the coconut oil in a skillet over medium high heat, and drop zuchinni mixture by heaping 1/8 cup measures into the hot oil. Press down lightly, and fry until golden brown on one side, before turning and frying on the other side as well. Drain on paper towels, salt and pepper if desired (remember, the crackers and cheese will add saltiness, so don't add salt until you have tasted the finished product) and serve with your favorite dipping sauce. (I prefer to use a simple mix of mayo, catsup, lemon juice and dill).