Fish Cakes (With Variations) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Found this quick & easy recipe in KRAFT'S What's Cooking magazine. Ingredients:
2 (170 g) cans tuna, drained and flaked |
1 (120 g) box seasoned stuffing mix |
3/4 cup water |
1/4 cup mayonnaise |
2 tablespoons sweet pickle relish |
1 cup shredded cheese |
1/2 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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