Tuna Patties with Caper Cream

• 2 (600g) large potatoes, peeled and cut into large chunks
• 425g can tuna in springwater, drained and flaked
• 150g PHILADELPHIA Light Spreadable Cream Cheese
• 2 eggs, lightly whisked
• 1 tablespoon chopped fresh dill
• Rind and juice of 1 lemon Safeway 4 ct For $5.00 thru 02/09
• pepper, to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup capers, roughly chopped

1. Cook potatoes in a large saucepan of boiling water for 8 minutes or until potatoes are tender.
2. Drain well.
3. Place potatoes in a large mixing bowl and coarsely mash.
4. Add tuna, 40g Philly*, eggs, dill, rind and pepper and mix until well combined.
5. Heat 1 teaspoon oil in a large non-stick frying pan over medium heat.
6. Add onion and cook for 2 minutes or until softened.
7. Remove from pan and mix into potato mixture.
8. Divide mixture into 18 portions and shape into patties.
9. Heat 1/2 the remaining oil in pan, add 9 patties and cook over medium heat for 4 minutes on each side or until golden and heated through.
10. Remove and place onto a plate lined with absorbent paper.
11. Repeat with remaining oil and patties.
12. Combine remaining Philly* with lemon juice and capers.
13. To serve, place 3 patties on each serving plate, top with a dollop of caper cream and garnish with dill.
14. Serve with a fresh salad.

potatoes, tuna, philadelphia, eggs, dill, lemon, pepper, olive oil, onion, capers

Taken from www.kraftrecipes.com/recipes/tuna-patties-caper-cream-104955.aspx (may not work)