Fish Cakes
Recipe submitted By: Ms Dianna
INGREDIENTS
~~~~~~~~~~~~
3/4 CUP OF WATER
1 PACKAGE (6) OZ STOVE TOP DRESSING ANY FLAVOR
1/3 CUP REAL MAYONNAISE
YOU CAN USE ANY 2 OF THE FOLLOWING YOUR CHOICE
2 CANS (6) OZ CRABMEAT
2 CANS (6) OZ SALMON SKIN AND BONES REMOVED
2 CANS (6) OZ TUNA
2 CANS (4) OZ TINY SHRIMP
1 TBSP LEMON JUICE
2 TBSP SWEET PICKLE RELISH
2 TBSP COCKTAIL SAUCE
1/2 CUP FINELY CHOPPED CELERY
1/2 CUP DICED GREEN ONION OR REGULAR ONION
1/2 CUP SHREDDED CARROT
1/2 CUP FINELY DICED GREEN PEPPER
1 CUP SHREDDED CHEESE YOUR CHOICE
DIRECTIONS
~~~~~~~~~~~~
Prep time 5 min.
Ready in 21 min.
MIX TOGETHER STUFFING MIX WITH 3/4 CUP WATER ADD MAYONNAISE,
FISH AND ADD-INS COVER AND REFRIGERATE 10 MIN.
HEAT A LARGE NON STICK SKILLET SPRAYED WITH COOKING SPRAY ON MEDIUM HEAT
SHAPE 1/3 CUPFULLS OF THE STUFFING MIXTURE INTO PATTIES
ADD TO SKILLET IN BATCHES
COOK 3 MIN ON EACH SIDE UNTIL GOLDEN BROWN TURNING OVER CAREFULLY
WHAT IS NOT USED CAN BE FROZEN MAKES ABOUT 10 CAKES
DELICIOUS WITH EGGS
Back