Tuna Patties with Tartar Sauce

I've used this recipe for years and I love it.  The tartar sauce is a must with them, in my opinion.

Tuna Patties

(you will also need bread crumbs for coating and oil for frying)

Mix together:

1 can cream of mushroom soup
1 can (7 oz.) tuna, drained
2 tsp. lemon juice
1 egg
2 Tbsp. dried parsley flakes
1/4 tsp. Worcestershire sauce
2 Tbsp. minced onion
Add 2 cups cooked rice
Salt and pepper to taste

Cover and refrigerate 1 hour.  (if the rice is cold, you can skip this step) Shape into patties, cover in bread crumbs.  Heat oil on medium high heat, fry patties a few minutes on each side until brown and crunchy.  Drain on a paper towel. Serve with tartar sauce.  Note:  Instructions from the original recipe are vague on how to coat the patties.  The rice mixture is not very cohesive, so this is what I do:  Working over a plate, I pat out a layer of bread crumbs in my hand, then I spoon the rice onto this layer, and using the spoon, spread it flat to resemble a patty, then I pour more bread crumbs over the top and pat them in.  Now the patty can be rolled off your hand into the skillet.

Tartar Sauce

1 1/4 c. mayonnaise

2 Tbsp. sweet pickle relish

1/4 tsp. onion powder
dash of garlic powder
sugar to taste, about a teaspoon-depends on how sweet your relish is

Stir together and allow to sit in the fridge while you work on the patties.
Jenny