Fish Cakes (With Variations)

Recipe by Boyz 5
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (170 g) cans tuna, drained and flaked
  • 1
    (120 g) box seasoned stuffing mix
  • 34
    cup water
  • 14
  • 2
    tablespoons sweet pickle relish
  • 1
    cup shredded cheese
  • 12
    cup shredded carrot
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DIRECTIONS

  • Mix together stuffing mix, water, mayonnaise, tuna, relish, cheese and carrots.
  • Cover and refrigerate 10 minutes.
  • Heat a large non-stick frying pan sprayed with cooking spray on medium heat.
  • For each fish cake, shape 1/2 cup of the stuffing mixture into a patty.
  • Add to frying pan in batches.
  • Cook 3 minutes on each side or until golden brown on both sides, turning over carefully.
  • VARIATIONS: Keeping with the main recipe (with the addition of the water and mayonnaise amounts) you can use the following combination of ingredients:
  • Crabmeat Cakes- 2 (120g) cans crabmeat, drained and flaked, 2 tablespoons tartar sauce, 1/2 cup finely chopped celery.
  • 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.
  • Shrimp Cakes- 2 (106g) cans tiny cooked shrimp, drained and flaked, 2 tablespoons
  • barbecue sauce, 1/2 cup finely chopped green pepper.
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