Tuna Cakes

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

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