Tuna Hot Dish Cakes

• 1/2 cups Frozen Corn, Thawed And Drained Of Any Water
• 1/2 cups Frozen Peas, Thawed And Drained Of Any Water
• 1 Tablespoon Butter
• 5 ounces, weight Button Mushrooms, Chopped Small
• 1 cup Finely Chopped Yellow Onion
• 1 teaspoon Salt
• 1/4 teaspoons Ground Black Pepper
• 1 Tablespoon Hot Sauce (or Less; Optional)
• 4 ounces, weight Potato Chips (recommend Kettle Cooked; I Used Salt And Pepper Flavor)
• 15 ounces, weight Canned Tuna, Packed In Water, Drained
• 1 Tablespoon Chopped Chives (plus More For Garnish)
• 6 Tablespoons Mayonnaise
• 1 Tablespoon Dijon Mustard
• 1/4 cups Vegetable Oil, Or Other High Smoke Point, Neutral Tasting Oil (e.g., Peanut, Canola, Grapeseed)
• 1 whole Large Egg
• 4 slices Lemon, For Garnish (optional)

1. Roughly chop the peas and corn or pulse a few times in a food processor.
2. You still want recognizable pieces, but cutting down the size helps the cakes hold together better.
3. Melt butter in a large non-stick pan over medium heat.
4. Add mushrooms and toss to coat.
5. Stir after two minutes, then allow to cook undisturbed for another two minutes.
6. Add onions and half of the salt and reduce heat slightly.
7. Cook for 7 to 8 minutes, stirring occasionally, until onions are very soft.
8. Return heat to medium, add corn and peas and cook for 3 to 4 minutes, until warm.
9. Stir in a pinch each of salt and pepper, plus desired amount of hot sauce if using.
10. Empty mixture into a bowl and put it in the fridge to cool quickly.
11. In the meantime, process the chips to a fine crumb in a food processor (a minute or two of pulsing).
12. Flake the drained tuna into the bowl of mushroom mix once its cooled to room temperature or colder.
13. Add chip crumbs and chives and stir, breaking apart large tuna chunks.
14. Stir in mayonnaise and mustard.
15. Important: taste it now before adding raw egg.
16. The egg acts as a binder and shouldnt affect the current seasoning much.
17. I added a pinch of salt and 1/4 teaspoon of black pepper.
18. The chips I used were very well seasoned so it didnt need much more.
19. Add the unbeaten egg and stir until incorporated.
20. Refrigerate the mixture for at least 15 minutes, allowing chips to absorb moisture and bind the mix.
21. Remove bowl from the fridge.
22. Form 1/3 cup-size patties and shape them to roughly 1/2 to 3/4 thick and 3 inches in diameter (palm sized).
23. Set patties aside on a plate.
24. Wipe out the non-stick pan used earlier with a paper towel or dish cloth.
25. Add 2 teaspoons of oil into the pan and heat over medium heat for a couple minutesyou want it thoroughly heated over medium heat before adding the patties.
26. That way the patties sizzle a bit when added.
27. Depending on the size of your pan, add about two patties at a time and cook for 4 to 5 minutes per side.
28. If the patties get too dark on the outside before four minutes is up, decrease the heat a little.
29. The goal is to cook the patties (namely, the egg) through without burning the outside.
30. Remove cooked patties to a clean plate and finish cooking the rest using more oil in the pan if needed.
31. Serve with lemon wedges and garnish with additional chopped chives (or some more potato chip crumbs for a fun look).
32. Notes: 1.
33. Will serve 6 as a lighter entree and 12 or more as small, appetizer-sized cakes.
34. 2.
35. See the blog post link for information on making appetizer-sized patties, ingredient substitutions, and make ahead options.

frozen corn, frozen peas, butter, mushrooms, yellow onion, salt, ground black pepper, hot sauce, i, water, chives, mayonnaise, dijon mustard, vegetable oil, egg, lemon

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/tuna-hot-dish-cakes/ (may not work)