Tuna Fritters Recipe

Tuna fritters are simple to make, so if you're pressed for time, you can whip these up in 30 minutes or less. They are delish served either cold or hot and make great snacks for after school, parties, or picnics.

You can make a double batch, serve half for dinner, put the other half in the fridge for a quick anytime-snack the next day.


Ingredients:

• 12oz can chunk light tuna, drained (You can also use a can of Salmon )
• 1 small sweet onion, chopped
• 1 tablespoon finely chopped fresh parsley (You can also use dried)
• 2 eggs, beaten
• 2/3 cup all-purpose flour 
• 1 cup Panko (japanese bread crumbs)
• 1 medium carrot, peeled and grated
• 2-3 potatoes (about 2 cups), peeled and grated
• 1/2 tsp dried dill 
• 1/4 tsp garlic powder
• 1/2 tsp salt, 
• dash of pepper
• ½ cup of canola oil 

Combine the tuna (or salmon), onion, parsley, eggs, grated carrot and flour in a medium bowl.
Peel potatoes, grate them into the mixture.
Add remaining ingredients, stir until well blended.
Heat oil in a frying pan, make patties out of about 1/4 cup of tuna mixture and fry fritters in batches of a few at a time, until golden brown on both sides and firm. Drain on a wire rack, or paper towels.
Serve the tuna fritters with tarter sauce and lemon wedges, if desired.

Tarter Sauce:

1 cup Mayonnaise (or Miracle Whip)
1/4 cup dill relish
1 Tbsp lemon juice

Mix and serve.

Corned Beef Hash Pinwheels

Today I'm cooking something called Corned Beef Hash Pinwheels. I adapted the recipe from one that my Grandmother taught me when I was little. It's basically a can of corned beef hash rolled into some biscuit dough. These little rolls make a great snack, picnic food, or quick dinner. Kids love them, and you can pop one in their lunch box for school. They taste good hot or cold.


Ingredients:

• 3 cups Bisquick Mix
• 1 cup milk (you may need a little extra)
• 4 Tbsp butter - softened
• 1 large can (or two small cans) corned beef hash
• 1 cup shredded cheddar cheese
• garlic powder
• dried minced onions (or onion powder)
• ground black pepper

Preheat oven to 450 degrees Fahrenheit.

Combine Bisquick mix and milk until a soft dough forms. If it is too dry, add a little more milk, and if you get it too wet, you can always add a little more Bisquick to dry it up.

Roll out your dough to a 1/4 inch thickness, about 26 inches long, and 6-8 inches wide.

Spread a thin layer of the softened butter over the dough, then spoon the corned beef hash on top. Be sure to spread both evenly to cover the entire surface of the biscuit dough. After that, sprinkle on the cheddar cheese in a thin, even layer.

Sprinkle a little of each of the remaining ingredients over the cheese, it's really up to you how much you use. I would say not to use more than a 1/4 teaspoon of garlic and pepper.

If you're using dried minced onions, you can probably use a good teaspoon of those, if you're using onion powder, a 1/4 teaspoon should be enough.

Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 inch slices, making about 25 pinwheels.

Place them on a greased cookie sheet about an inch apart, and bake them for 8-10 minutes, or until they are lightly browned.