Tuna Cakes

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.

• Ready In: 26 mins
• Serves: 12

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.