Title: Tuna-Potato Cakes with Herb Butter
Categories: Fish
Yield: 4 Servings

2	cn	(6 1/2 oz ea) chunk
		Tuna in oil, drained
1	md	Baking potato
		Peeled and grated
1/2	sm	Onion(s)
		Peeled and grated
2	tb	Parsley, chopped
1		Egg
		Fresh bread crumbs
HERB BUTTER
1/4	c	Softened butter
1	tb	Fresh herbs,
		Finely chopped

With fork, combine tuna, grated potato and onion, parsley, and egg. Add bread crumbs to make mixture firm enough to form into patties. Season to taste with salt and cayenne pepper. Shape into 4 large patties. Saute in non-stick skillet to brown nicely, about 10 min per side. Serve each portion topped with 1 tsp Herb Butter.

Herb Butter: Blend herbs into softened butter using a fork. Cover and refrigerate.

Leftover herb butter can be used on seafood, meat, poultry or vegetables.

Note: Lemon thyme, lemon verbena, tarragon, chives, cilantro, or basil would be the best choice of herbs to use.

: Baltimore Sun

From: Diane Lazarus Date: 05-26-96 (F) Cooking Ä

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