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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Gater314

posted:2/15/2008

This is one of my favorite Kraft recipes! They are easy to make taste awesome.

Aubrey1031

posted:2/13/2008

It was okay. We added hot sauce to the later batch in order to give it some kick. The stuffing was a bit overpowering to the fish.

memosgirl03

posted:2/10/2008

I made this recipe and my husband, who hates all things fishy and seafood, could not get enough. I made the salmon ones and they are just delicious. This recipe is a definate keeper. The third time I made this I used italian bread ctumbs instead of the stove top and it was just as good. I didn't want to run to the store just for that. They came out not as thick though, but still tasty none the less.

danar8

posted:2/9/2008

i made these cakes last weekend using salmon. i thought they turned out very good. even better the next day for lunch. i will make again.

a cook

posted:1/31/2008

Be careful which stuffing mix to use. It can cause your cakes to have a funny flavor.

randrpate

posted:1/30/2008

AMAZING!! My kids love the salmon.

Brita33

posted:1/23/2008

made this every way and each one as good as the other

610pam

posted:1/19/2008

easy and excellent!

a cook

posted:1/17/2008

I make these all the time! My entire family (kids are 2 & 5) eats them and they are even good left over!!

khrystles

posted:1/16/2008

I make salmon cakes all the time per my mother's recipe, which has a lot of ingredients and is pretty spicy. These, to us, were bland and tasted like nothing other than Stove Top. I'll stick with my original, even though it takes longer. One tip: Add an egg to make these stick together better.