Fish Cakes (With Variations)

1. 1

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

2. 2

   Cover and refrigerate 10 minutes.

3. 3

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

4. 4

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

5. 5

   Add to frying pan in batches.

6. 6

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

7. 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. 8

   Crabmeat Cakes- 2 (120g) cans crabmeat, drained and flaked, 2 tablespoons tartar sauce, 1/2 cup finely chopped celery.

9. 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. 10

    Shrimp Cakes- 2 (106g) cans tiny cooked shrimp, drained and flaked, 2 tablespoons

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.