Fish Cakes (With Variations)

• 2 (170 g) cans tuna, drained and flaked
• 1 (120 g) box seasoned stuffing mix
• 3/4 cup water
• 1/4 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 cup shredded cheese
• 1/2 cup shredded carrot

1. Mix together stuffing mix, water, mayonnaise, tuna, relish, cheese and carrots.
2. Cover and refrigerate 10 minutes.
3. Heat a large non-stick frying pan sprayed with cooking spray on medium heat.
4. For each fish cake, shape 1/2 cup of the stuffing mixture into a patty.
5. Add to frying pan in batches.
6. Cook 3 minutes on each side or until golden brown on both sides, turning over carefully.
7. VARIATIONS: Keeping with the main recipe (with the addition of the water and mayonnaise amounts) you can use the following combination of ingredients:
8. Crabmeat Cakes- 2 (120g) cans crabmeat, drained and flaked, 2 tablespoons tartar sauce, 1/2 cup finely chopped celery.
9. 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.
10. Shrimp Cakes- 2 (106g) cans tiny cooked shrimp, drained and flaked, 2 tablespoons
11. barbecue sauce, 1/2 cup finely chopped green pepper.

tuna, stuffing mix, water, mayonnaise, sweet pickle, shredded cheese, shredded carrot

Taken from www.food.com/recipe/fish-cakes-with-variations-89718 (may not work)