Fish Cakes (With Variations) - cooking recipe

Ingredients

2 (170 g) cans tuna, drained and flaked
1 (120 g) box seasoned stuffing mix
3/4 cup water
1/4 cup mayonnaise
2 tablespoons sweet pickle relish
1 cup shredded cheese
1/2 cup shredded carrot

Preparation

Mix together stuffing mix, water, mayonnaise, tuna, relish, cheese and carrots.
Cover and refrigerate 10 minutes.
Heat a large non-stick frying pan sprayed with cooking spray on medium heat.
For each fish cake, shape 1/2 cup of the stuffing mixture into a patty.
Add to frying pan in batches.
Cook 3 minutes on each side or until golden brown on both sides, turning over carefully.
VARIATIONS: Keeping with the main recipe (with the addition of the water and mayonnaise amounts) you can use the following combination of ingredients:
Crabmeat Cakes- 2 (120g) cans crabmeat, drained and flaked, 2 tablespoons tartar sauce, 1/2 cup finely chopped celery.
Salmon Cakes- 2 (213g) cans salmon, drained, skin and bones discarded, 2 tablespoons lemon juice, 1 cup shredded Mozzarella cheese, 1/2 cup chopped green onion.
Shrimp Cakes- 2 (106g) cans tiny cooked shrimp, drained and flaked, 2 tablespoons
barbecue sauce, 1/2 cup finely chopped green pepper.