Fish Cakes (With Variations)

“Found this "quick & easy" recipe in KRAFT'S "What's Cooking" magazine.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 (170 g) cans tuna, drained and flaked
  • 1 (120 g) box seasoned stuffing mix
  • 34 cup water
  • 14 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 cup shredded cheese
  • 12 cup shredded carrot

Directions

  1. Mix together stuffing mix, water, mayonnaise, tuna, relish, cheese and carrots.
  2. Cover and refrigerate 10 minutes.
  3. Heat a large non-stick frying pan sprayed with cooking spray on medium heat.
  4. For each fish cake, shape 1/2 cup of the stuffing mixture into a patty.
  5. Add to frying pan in batches.
  6. Cook 3 minutes on each side or until golden brown on both sides, turning over carefully.
  7. VARIATIONS: Keeping with the main recipe (with the addition of the water and mayonnaise amounts) you can use the following combination of ingredients:
  8. Crabmeat Cakes- 2 (120g) cans crabmeat, drained and flaked, 2 tablespoons tartar sauce, 1/2 cup finely chopped celery.
  9. Salmon Cakes- 2 (213g) cans salmon, drained, skin and bones discarded, 2 tablespoons lemon juice, 1 cup shredded Mozzarella cheese, 1/2 cup chopped green onion.
  10. Shrimp Cakes- 2 (106g) cans tiny cooked shrimp, drained and flaked, 2 tablespoons
  11. barbecue sauce, 1/2 cup finely chopped green pepper.

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