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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 12 |
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This Tuna Cake recipe is from the Kraft Food & Family Magazine Spring 2008 Edition. They are simple and easy to make. Using Stove Top Stuffing Mix gives this a perfectly seasoned taste. Please try them......the are delicious ! The only thing I did not add was the shredded carrots, because I didn't have any on hand. Also they suggested to use an Ice Cream scoop to make evenly portioned cakes. I also might suggest to dip them in flour before frying. It might help keep them together. Ingredients:
2 (6 ounce) cans light chunk tuna in water, drained, flaked |
1 (6 ounce) package stove top chicken flavor stuffing mix |
1 cup shredded cheddar cheese |
1/2 cup shredded carrot |
1/3 cup mayonnaise |
2 tablespoons sweet pickle relish |
3/4 cup water |
Directions:
1. Mix all ingredients together in a bowl. Cover the bowl and refrigerate for 10 minutes.
2. Heat large nonstick skillet sprayed with cooking spray on mediuim heat.
3. Scoop tuna mixture, using about 1/3 cup for each cake. Gently flatten with spatula.
4. Cook 3 minutes on each side or until they're golden brown on both sides, turning cakes over carefully.
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