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Tuna Flippers Looking for an easy weeknight meal your grandkids can help make? Try Tuna Flippers. Zesty, light, and packed with protein, the patties are ideal alternatives to heavier hamburgers. Plus, they?re made almost entirely with ingredients from your pantry, along with a few fresh herbs. Let the kids choose their favorite fixins, and dig in! Tuna Flippers Kids will have fun shaping the tuna patties with their hands. By The Editors SHARE: Print Get a new code The Mayo Clinic Kids' Cookbook From The Kids Cook Monday, "Eat these tuna flippers like a hamburger with bun and fixin’s, or put one on a plate with your favorite vegetable." Ingredients: 2 large carrots 1 tablespoon water 3 teaspoons chopped fresh parsley juice and zest of 1 lemon 2 egg whites, lightly beaten 1/2 teaspoon dried dill weed 1/4 teaspoon pepper 2 (six-ounce) cans water packed tuna, drained 1 1/2 tablespoons olive oil Directions: Adult: Lay each carrot on the cutting board and cut into chunks. Kid: Put carrot chunks and water in the glass bowl and cover with the lid. Microwave on high for 3 minutes. Using potholders, remove the bowl. Try to stick a fork in the thickest part of the carrots. If they’re not soft, microwave for another minute. Try to poke the carrots again. Keep doing this until the carrots are soft. Kid: Take the carrots out of the water using tongs and place them in the mixing bowl. Use a fork to mash the carrots completely. Adult: Wash the parsley. Shake off the water. Snip the parsley into little pieces and add it to the carrots. Adult: Rub the whole lemon over a small-hole grater, grating off the yellow part. Or pull a zesrer firmly over the whole lemon to pull off the yellow part. When you’re done, the lemon should be mostly white. Put the yellow zest in the glass bowl with the carrots and parsley and cut the lemon in half. Kid: Use a citrus juicer to get all the juice out. Add that to the bowl, too. Together: Crack the eggs and separate the whites from the yolks. Add egg whites, dill, pepper and tuna to the bowl. Mix it up. Kid: Divide the mixture into 8 mounds. Shape each one into a round patty. Put on a large plate. Adult: Heat the oil over medium heat in the skillet. Carefully put the patties in the hot skillet so they aren’t touching each other. They may not all fit in at once. Just do them in batches if you need to. Let them cook for 4-5 minutes until they’re lightly browned. Use a spatula to flip the patties. Continue cooking until they’re browned on the other side, about 3-4 minutes. Together: Put the finished patties on a plate. Time to eat! Serves 8 Best for ages 12-15 Reprinted courtesy of The Kids Cook Monday and The Mayo Clinic Kids’ Cookbook © by Good Books