Fish Cakes

photo by:kraft

Not sure what you're in the mood for? Let us help: crispy seafood cakes. Take charge of your flavor options with our mix-and-match recipes.

time

prep:

5 min

total:

1 hr 11 min

servings

total:

6 servings, 2 fish cakes each

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what you need

Take 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, 3/4 cup water and 1/3 cup KRAFT Real Mayo Mayonnaise and mix & match your recipe from these options...

fish options	add-in choices	vegetable possibilities
2 cans (6 oz. each) crabmeat, drained, flaked	3 Tbsp. KRAFT Tartar Sauce	finely chopped celery
2 cans (5 oz. each) salmon, drained, skin and bones discarded	1 Tbsp. lemon juice, 1 cup KRAFT Shredded Mozzarella Cheese	chopped green onions
2 cans (5 oz. each) tuna, drained, flaked	2 Tbsp. CLAUSSEN Sweet Pickle Relish, 1 cup KRAFT Shredded Cheddar Cheese	shredded carrots
3 cans (4 oz. each) tiny cooked shrimp, drained	1/4 cup KRAFT Barbecue Sauce	finely chopped green peppers

Then follow our 3 simple steps:

MIX stuffing mix, water, mayo, fish, add-ins and 1/2 cup vegetables. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty; cover. Refrigerate 1 hour.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Add patties to skillet in batches.

COOK 6 min. or until golden brown on both sides, turning carefully after 3 min.

Kraft Kitchens Tips

Make Ahead

Patties can be shaped ahead of time. Cover and refrigerate up to 24 hours before cooking as directed.

How to Make Same-Size Patties

Use a hamburger press to make evenly sized patties.

Special Extra

Serve with KRAFT Cocktail Sauce or KRAFT Tartar Sauce.

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a cook

posted:4/9/2008

I made the salmon version of this today with shredded cheese, shredded carrots, sweet relish, stuffing, mayo, and water. While I thought the taste was good enough, I didn't care for the mushiness of the patties and the way they fell apart in the small amount of cooking oil I used to fry them in. (I chilled them all afternoon, so that wasn't the problem.) I prefer thin and crispier patties. So, to make this again, I would definitely change it, especially by leaving out the water. Will experiment with different ingredients while retaining the Stovetop and Kraft Mayo (I used Miracle Whip)as 2 next time.

a cook

posted:4/7/2008

My girlfriend served it last night and it was DELICIOUS. I am going to make it for my boyfriend right away!

mbowery

posted:4/7/2008

I made the Salmon cakes, very tasty!

emr1623

posted:4/3/2008

easy and tasty

a cook

posted:4/3/2008

Simple & delicious. I was very happy to use olive oil spray (instead of frying) :) The cakes are larger than I expected. I made a full batch of 24 pieces. Stays for a week in the fridge and have been re-heating them, as needed.

a cook

posted:3/30/2008

Awesome taste! I used a large pampered chef scoop and they stayed together well.

Farr_out

posted:3/29/2008

I couldn't get the cakes to stay together..I made it w/crab--might try it again w/tuna?! Might!!

elizh

posted:3/29/2008

I tried the tuna with carrots version. It was one of the more discusting recipes I have ever tried. I have thrown out this recipe.

haikuatnoon

posted:3/28/2008

awesome!

julietsmom

posted:3/27/2008

I agree with the posting from "A cook" on 3/20. Mine fell apart and stuck to the skillet; the cheese was the sticking culprit. I resprayed the skillet with each batch. I will try again but add an egg and possibly reduce the amount of cheese. Any other suggestions?