Salmon Cakes - cooking recipe

Ingredients

2 6 oz cans salmon
1 c Kraft shredded mozzarella cheese
1/2 c green onion -chopped or sliced thin
1 6 oz pkg Stovetop cornbread stuffing mix
1/3 c mayonnaise

Preparation

Drain salmon and discard skin and bones.
Flake with fork. Mix together stuffing mix with 3/4 c water, mayonnaise, cheese, onions and
fish.
Mix well, cover and refrigerate for 10 minutes. Heat large non-stick skillet sprayed with Pam on medium heat. Shape 1/3 c of mixture into patties; add to skillet being careful not
to over crowd patties.
Cook 3 minutes on each side or until golden brown on both sides, turning carefully.
Makes 6 servings of 2 patties each.