4Â cans of tuna in water, drained
4 heaping tablespoons of dried minced onion
4 cups Streit’s matza meal (reserve 2 cups for dipping patties into)
4 eggs
2/3 cup light mayonnaise
1 cup non-dairy creamer or milk
Salt and pepper to taste
3 teaspoons dried dill
oil to fill the skillet ½ inch deep
Flake tuna with a fork into small pieces. Add remaining ingredients (note: only add 2 cups of the matza meal) and mix until blended. Shape into oval patties.
Dip each patty into remaining 2 cups of matza meal, coating both sides completely.
Heat oil in skillet. Add patties (do not crowd) to skillet and cook until browned. Turn patties over and brown on the other side. Drain on paper towels. Serve warm or at room temperature with Sweet dill sauce.
