• 12 cans (6oz each) water packed tuna, drained

  • Picture 7 10 saltines crackers
  • Eggs
  • 1 to 2 tablespoons dried chives or 1 green onion finely chopped
  • 2 tablespoons vegetable oil
  • Sour cream dill sauce
  • ¼ cup sour cream
  • ¼ cup mayonnaise or salad dressing
  • 1 tsp. dried dill weed


By hand, crumble the crackers into a bowl, breaking them into pea-sized pieces; stir the tuna, crackers, eggs and chives together thoroughly so that no egg is showing.

Shape mixture into 4 4-inch patties.

Heat oil in 10-inch nonstick skillet over medium-high heat.

Cook patties in oil 2 to 3 minutes. Turning once, until light golden brown. Serve with sauce.

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