Which Fishcakes

7 ingredients
6 steps

Ingredients

  • 16 ounces canned salmon (or jack mackerel) or 16 ounces canned tuna (or jack mackerel)
  • 1 (6 ounce) box cornbread stuffing mix
  • 1/3 cup mayonnaise (I use light)
  • 3/4 cup water
  • 1 egg, beaten
  • 1 onion, finely chopped
  • 1/2 cup shredded cheddar cheese or 1/2 cup mozzarella cheese

Directions

  1. 1
    Drain the fish; break up fine.
  2. 2
    Mix all ingredients.
  3. 3
    Cover and refrigerate for at least 10 minutes.
  4. 4
    Form 1/3 to 1/2 cup of mixture into patties.
  5. 5
    Heat a large skillet and spray with Pam.
  6. 6
    Cook on each side 4 minutes or until golden brown.

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