Tuna Cornbread Cakes

 INGREDIENTS
2    tablespoons mayonnaise or yogurt

1    green onion, thinly sliced

3    large eggs, lightly beaten

1    teaspoon Worcestershire sauce

2    cans (7 ounce) chunk style tuna, drained

1 ½  cups crumbled cornbread

¼   cup all-purpose flour

METHOD

In a large bowl, stir together the mayo, onion, eggs and Worcestershire sauce, mixing well. Add the tuna one can at a time and mix in. Add the cornbread gradually, then the flour. Form into six patties about 3 to 4 inches wide.

Warm 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium high heat  When hot, place three patties into the frying pan and cook 3 to 4 minutes on each side until nicely browned. Repeat with the other patties Allow then to cool slightly before serving with Greek yogurt mixed with a little lemon juice.

Based on a recipe from Southern Living