Canned fish is not high on my list of things that I like, but these fish cakes sure are. They are versatile, you can use tuna or salmon. I love this recipe because it is fast and easy and likely uses items you already have in your pantry. This makes a great hot summer day supper with a salad or veggies and dip on the side.
Fish Cakes
- 2 cans salmon or tuna, drained, skin and bones (for salmon) discarded
- 1 pkg Stove Top Stuffing Mix
- 1 cup shredded mozzarella cheese
- 3/4 cup water
- 2 green onions, sliced
- 1/4 mayonnaise or Miracle Whip
- 1 Tbsp. lemon juice
Mix everything together. Shape into 8-10 patties (approximately 1/3 to 1/2 cup each). Cook now or refridgerate for up to 24 hours. Fry in a non-stick pan coated in oil on medium heat until each side is golden brown and crispy. ENJOY!!
I've also eaten this as a tuna salad sandwich and on a salad without cooking it. Also delicious!
Carla :)
