1½ cups cornflake cereal
1 tsp. vegetable oil
6-oz. can of solid white tuna
about 10 saltine-type crackers (for 1/2 cup crumbs)
2 large egg whites
3 tbsp. mayonnaise
1 tsp. Worcestershire sauce
1 tsp. onion salt
¼ tsp. dried dill
¼ tsp. dried oregano
pinch of pepper
Supplies: baking sheet, parchment paper, measuring cups and spoons, heavy plastic bag, rolling pin or coffee mug, bowls, fork or pastry blender
Preheat oven to 350F. Line a baking sheet with parchment paper.
Seal the cornflakes in a heavy plastic bag. Crush them with a rolling pin or coffee mug to the size of rolled oats. Pour into a bowl. Drizzle in the vegetable oil and stir with a fork to coat. Set aside.
Get help opening and draining the can of tuna. Put the tuna into a bowl and mash into small flakes with a fork or pastry blender.
Put the crackers in a plastic bag and crush the same way as the cornflakes. Add 1/2 cup cracker crumbs to the bowl of tuna. Except for the cornflakes, add the rest of the ingredients and mix well with a fork.
Shape the tuna into four 1-inch thick patties. Roll the patties in the cornflake crumbs to coat all sides.
Place on the lined baking sheet. Bake about 25 minutes, until the cornflake crumbs are lightly browned.