Tuna Fishcakes | Northwest Kidney Centers

Ingredients

• 1 medium-sized baker potato (1 cup cooked)
• three 6-ounce cans tuna, drained and rinsed
• 1 whole egg
• 1/4 cup panko bread crumbs
• 1/4 cup onion, chopped finely
• 2 teaspoon salt-free seasoning
• 1/2 teaspoon ground pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon Dijon mustard
• 2 teaspoons capers, finely chopped
• 1 tablespoon vegetable oil
• for garnish lemon wedges