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INGREDIENTS
3 cans albacore tuna
1 cup shredded cheddar cheese
2 teaspoons paprika
½ teaspoon garlic powder
dash salt
dash pepper
⅓ cup Veganaise (or regular mayo if there isn’t an egg allergy)
½ cup of water
1 ½ cups herb stuffing mix – We use the Arrowhead Mills brand. Super allergy-friendly!
INSTRUCTIONS
Drain the liquid from the tuna and place in a bowl.
Throw all the other ingredients in and stir. Usually, I do this by hand, much easier.
Form into small patties. We usually get 6.
In a large skillet, heat enough oil that barely covers the bottom over medium to high heat.
Fry them up on each side, until they are golden brown. Drain on paper towels.
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