Canned tuna is so versatile; I have used it in gumbo, macaroni
and cheese, wraps and sandwiches. This recipe tries something new: it mixes
tuna with a hearty stuffing for satisfying, cheesy cakes. The cakes are tasty
eaten plain or on a bun. This recipe makes about four servings and the
leftovers make great lunches!
Ingredients
2 cans (5 oz each) canned tuna, drained
1 cup bread crumbs (or stuffing mix)
1 cup shredded cheddar cheese
¾ cup water
1 carrot, shredded
1/3 cup mayo
2 T relish
1 T vegetable oil
1 cup bread crumbs (or stuffing mix)
1 cup shredded cheddar cheese
¾ cup water
1 carrot, shredded
1/3 cup mayo
2 T relish
1 T vegetable oil
Directions
1.
Combine all ingredients except vegetable oil in
large bowl.
2.
Cover and place in refrigerator for 10 minutes.
3.
Heat 1 T vegetable oil in large nonstick skillet
on medium heat.
4.
Remove tuna mix from refrigerator. Use an ice
cream scoop to add tuna portions to the skillet.
5.
Working with 3 portions at a time, flatten each
portion with a spatula to make a patty. Cook until golden on each side, about 2
minutes per side.
6.
Continue until you have finished the mixture.
Adapted from Kraft.com
