Two things to know about me:
I hate salmon patties
(but thank you, Momma, for making them for me growing up and for making me eat them anyway...
I do know about starving children around the world).
I hate lima beans
(the starving children are welcome to all of my lima beans...
shipped UPS).
But again, it's the Kraft Magazine to the rescue for my hungry brood.
A tiny miracle occurred in our home tonight.
For the first time ever, I enjoyed my salmon patty.
Moment of silence, please.
Now, back to business.
Tuna/Salmon Cakes
Prep Time: 10 min
Total Time: 26 min
Makes: 6 servings, two tuna cakes each
* 2 cans (6 oz. each) light tuna in water, drained, flaked (or, one 14 3/4 oz. can of salmon...give your cat the extra two ounces because she is just that pretty)
* 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken (actually, I went generic)
* 1 cup shredded mild cheddar cheese (or, leftover Mexican shredded cheese from last week)
* 1/2 cup shredded carrots (who magically shredded in my perfectly behaved chopper)
* 1/3 cup mayonnaise (I'd actually use more like 1/2 cup so that they stick together better in the pan)
* 2 Tbsp. Sweet Pickle Relish
* 3/4 cup water (maybe just a bit more for sticking purposes, again)
MIX all ingredients. Cover and refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.
Isn't the kraft foods magazine the best! I get so many recipes from them and most are so good. We did get a stove top overload over the winter though and Paul refused to eat any recipe containing stove top for a while. He got over it.
ReplyDeleteBTW, the starving kids around the world are welcome to my share of lima beans too...and green peas...
I'll take the lima beans, but you all still have to eat the pressed and molded fish!
ReplyDelete