This is a great recipe I came up with to get rid of leftover bread. I generally use the contents of my vegetable drawer here so I kind of throw in whatever I have at the time, so you can use your own judgment. They taste really nice when eaten with sour cream or low-fat mayo or even on their own - though my husband prefers ketchup. I generally use this recipe as a guideline, so have fun with it!

Ingredient

• 3 slices hearty country bread

• 3 cups water

• 1 tablespoon olive oil

• 1 onion, chopped

• ¼ cup fresh spinach leaves (Optional)

• 3 cloves garlic, chopped

• 2 (5 ounce) cans tuna, drained and flaked

• 6 mushrooms, diced (Optional)

• 1 zucchini, diced (Optional)

• 1 stalk celery, diced (Optional)

• 2 eggs

• 1 tablespoon chopped fresh dill, or more to taste (Optional)

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• ¼ teaspoon dried basil

• ¼ teaspoon oregano

• 1 tablespoon olive oil, or as needed

Direction

1. Soak bread in water in a large shallow dish until softened completely; remove from dish and squeeze as much water from bread as possible.

2. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat; cook and stir onion, spinach, and garlic in the hot oil until the onion softens, about 5 minutes.

3. Mix the onion mixture with softened bread, tuna, mushrooms, zucchini, celery, eggs, dill, salt, pepper, basil, and oregano in a large bowl until combined. Form the mixture into about 24 thin, palm-size patties.

4. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook the patties in the skillet until cooked through, 2 to 3 minutes per side.