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| salmon, crab or shrimp can be substituted for the tuna. | |||||
| Ingredients: | |||||
| 2 6 oz cans | light tuna in water, drained, flaked | ||||
| 1 6 oz. pkg. | Stove Top Stuffing Mix for chicken | ||||
| 1 cup | shredded mild cheddar cheese | ||||
| 1/2 cup | shredded carrots | ||||
| 1/3 cup | mayonnaise | ||||
| 2 Tbsp. | sweet pickle relish | ||||
| 3/4 cup | water | ||||
| Directions: | |||||
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Mix the tuna, stuffing mix, cheese, carrots, mayo, relish and water in a bowl.
Cover the bowl and refrigerate it for 10 mins. Heat in a large nonstick skillet sprayed with cooking spray on medium heat. Scoop tuna mixture, using about 1/3 cup for each cake, into skillet in batches. Try using an ice cream scoop to make evenly portioned cakes. Gently flatten cakes using a spatula. Cook 3 mins. on each side or until they're golden brown on both sides, turning cakes over carefully. |
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