Yield: 6 servings, 2 cakes each
2 cans (6oz each) light tuna in water, drained and flaked.
1 pkg (6oz) Stove Top Stuffing mix for chicken
1 C shredded cheddar cheese
1/2 C shredded carrots
1/3 C mayonnaise
2 T sweet pickle relish
3/4 C water
Mix all ingredients together. Cover and refrigerate for 10 minutes.
Heat a large non-stick skillet sprayed with cooking spray on medium heat. Scoop tuna mixture, using about 1/3 C for each cake, into skillet in batches. Try using an ice cream scoop. Gently flatten cakes using a spatula.
Cook 3 min on each side or until golden brown on each side, turning cakes over carefully.
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