Fish Cakes With Variations

Found this quick & easy" recipe in kraft's "what's cooking" magazine."

Steps

Mix together stuffing mix , water , mayonnaise , tuna , relish , cheese and carrots.

Cover and refrigerate 10 minutes.

Heat a large non-stick frying pan sprayed with cooking spray on medium heat.

For each fish cake , shape 1 / 2 cup of the stuffing mixture into a patty.

Add to frying pan in batches.

Cook 3 minutes on each side or until golden brown on both sides , turning over carefully.

Variations: keeping with the main recipe you can use the following combination of ingredients:.

Crabmeat cakes- 2 cans crabmeat , drained and flaked , 2 tablespoons tartar sauce , 1 / 2 cup finely chopped celery.

Salmon cakes- 2 cans salmon , drained , skin and bones discarded , 2 tablespoons lemon juice , 1 cup shredded mozzarella cheese , 1 / 2 cup chopped green onion.

Shrimp cakes- 2 cans tiny cooked shrimp , drained and flaked , 2 tablespoons.

Barbecue sauce , 1 / 2 cup finely chopped green pepper.

Ingredients

tuna, seasoned stuffing mix, water, mayonnaise, sweet pickle relish, cheese, carrot