2 cups of egg beaters
21 oz. of drained tuna from a can (packed in water)
¼ cup fresh parsley
2 cups diced celery
2 tsp fresh garlic
2 tsp low sodium seasoning (parve soup mix or dried herbs/seasonings)
4 tsp oil
1 tbsp. yellow mustard
1. Mash the tuna in a large bowl as finely as you can. Add in the egg beaters and mix. Add the mustard, parsley, celery, garlic, and seasoning.
2. Pour the oil in a frying pan on low to medium heat. The mixture will be liquid but it will firm up.
3. Using a 1/4 cup measuring cup, pour circles into the pan. Do not press down on them or they will dry out. Let them cook until they are brown and crispy on each side.