Tuesday, June 28, 2011

Fish Cakes

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 :)