SPRING ALBACORE CAKES

6 oz. cooked albacore, flaked
(or 1 can, drained and flaked)
½ onion, grated
1-2 cloves of garlic, finely chopped
1 medium zucchini, grated
1½ cups fresh bread crumbs
1 egg
1 tsp. lemon juice
1-2 tbsp. fresh herbs, finely chopped
(parsley, dill, basil or chives)
Salt and pepper to taste
2 tbsp. vegetable oil (for cooking)

Over medium heat, gently soften onion and garlic in a skillet; remove from heat. Squeeze excess moisture from grated zucchini with paper towels. In a bowl, combine zucchini, onion, and garlic with other ingredients. With hands, shape the zucchini mixture into four round patties. In a skillet over medium heat, cook patties in oil until browned on both sides, about 8 to 10 minutes. If serving as appetizers, form small bite-size patties and reduce cooking time to 3 minutes on each side.

VARIATIONS:
Substitute mashed potato for half the bread crumbs. Small amounts of seasonal vegetables such as squash, peas, carrots, or bell peppers can be added to this family favorite.

SERVING SUGGESTIONS:
Serve with lemon and herb mayonnaise, lemon wedges, and a green salad for a tasty, healthful meal.
Serves 2