Tuna Stuffing Cakes
Source of Recipe
from Sue at rdj
Tuna Stuffing Cakes
2 cans (170 g each) white tuna in water, drained, flaked
1 package (120 g) STOVE TOP Stuffing Mix for Chicken
1 cup shredded Mozzarella and/or Cheddar Cheese
1/2 cup shredded carrots
1/4 cup MIRACLE WHIP salade Dressing, do not substitute
2 Tablespoons sweet pickle relish
3/4 cup water
Mix all ingredients. Cover and refrigerate at least 10 minutes.
Heat large non stick skillet coated with cooking spray on medium heat.
For each tuna cake, shape 1/3 cup lightly packed tuna mixture into
patty. Add patties to skillet in batches.
Cook 3 minutes on each side or until golden brown on both sides, turning
over carefully.
Notes:
Substitute
1 cup Part-Skim Mozzarella Shredded Cheese
1/2 cup chopped green onions
and 1 Tablespoon lemon juice
for
the Mozzaerella Cheddar Shredded Cheese
carrots
and pickle relish.
To prevent fish cakes from falling apart:
Shape patties as directed; cover and refrigerate at least
1 hour. It helps firm them up before cooking.
|
|
member logon
