Tuna Fish Patties

3 slices hearty country bread

3 cups water

1 tablespoon olive oil

1 onion, chopped

¼ cup fresh spinach leaves

3 cloves garlic, chopped

2 (5 ounce) cans tuna, drained and flaked

6 mushrooms, diced

1 zucchini, diced

1 stalk celery, diced

2 eggs

1 tablespoon chopped fresh dill, or more to taste

1 teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon dried basil

¼ teaspoon oregano

1 tablespoon olive oil, or as needed

Soak bread in water in a large shallow dish until softened completely; remove from dish and squeeze as much water from bread as possible.

Heat 1 tablespoon olive oil in a non-stick skillet over medium heat; cook and stir onion, spinach, and garlic in the hot oil until the onion softens, about 5 minutes.

Mix the onion mixture with softened bread, tuna, mushrooms, zucchini, celery, eggs, dill, salt, pepper, basil, and oregano in a large bowl until combined. Form the mixture into about 24 thin, palm-size patties.

Heat 1 tablespoon olive oil in a large skillet over medium heat; cook the patties in the skillet until cooked through, 2 to 3 minutes per side.