Source: Enlitened Kosher Cooking by Nechama Cohen

Tuna patties with a soft center and a crispy coating.

Servings

12 oz Fish, tuna, light, unsalted, canned, with water, drained (or salmon)
1 eggs
2 egg whites
4 scallions , thinly sliced (see Tip below)
2 tbsp chopped parsley
1 instant mushroom soup, dry packet
0.25 tsp black pepper
1 Cooking Spray, canola, non-aerosol, butter flavor, 1/3 sec spr

1 Place the fish in a bowl and flake. Add the rest of the ingredients and mix well. Form into patties.
2 Refrigerate for 10 minutes, during which time the soup powder will thicken the mixture.
3 Heat a non-stick skillet coated with non-stick cooking spray.
4 Fry the patties about 5 minutes on each side.

Tip: When using leeks and/or scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.