Fish Cakes (With Variations)

Directions

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