Prep 10 mins
Cook 13 mins
The quickest fish cake you will ever make! These come together very easily and can be dressed up with chipotle mayo, tartar sauce, Russian dressing, Tapatio, or just a bit of mayo and lemon. If you want to be sure your patties do not fall apart, try shaping the patties as directed and then letting them sit in the refrigerator for an hour. (I did not find this necessary). This recipe is adapted from the Kraft website.
- 2 (6 ounce) cans light chunk tuna in water, drained, flaked
- 6 ounces stove top chicken flavor stuffing mix (I used seasoned dressing mix)
- 1 cup shredded mild cheddar cheese
- 1⁄2 cup shredded carrot
- 1⁄3 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 3⁄4 cup water
- Old Bay Seasoning (optional)
- Combine all ingredients.
- Cover and refrigerate 10 minutes.
- Heat a large nonstick skillet sprayed 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 minute on each side or until golden brown on both sides, turning over carefully.
My husband does not like tuna so I made these with a can of white chunk chicken breast and flaked it like you would tuna. I also left out the Old Bay and substituted with 1/2 tsp poultry seasoning. I also added garlic powder and onion powder as well as some red pepper flakes..just a tad. I followed the directions. But, as stated in another review, they didn't set well and were a little musy like mashed potato patties. I browned the heck out of them on both sides and then poured some mushroom gravy over them and stuck them in the oven for about 40 minutes. They turned out fairly well and my husband liked the flavor and the texture after they came out of the oven. Some of the other tuna cake recipes have eggs in them and I think they would hold together better that way. I will experiment with them and see if we can fix the texture so that we won't have to put them in the oven after browning. Thanks for posting the recipe because it is a very good idea to start with. When tweaked a bit, it can make a very good tuna or chicken cake!
Sorry, I'm going to be the odd person out and give this a poor rating. I made exactly as directed, but thought they were way to mushy and not very tasty. The parts that did brown were the best, but I would never make these again. Out of 4 the only one who liked them was my 18 month old son.
I really liked this recipe, but had to change the stuffing to seasoned breadcrumbs (so I omitted the water). Next time I will follow the recipe, but the breadcrumbs worked out perfectly. I loved the cheese in these tuna cakes. Thank you for posting this great recipe.