Which Fishcakes - cooking recipe

Ingredients

16 ounces canned salmon (or jack mackerel) or 16 ounces canned tuna (or jack mackerel)
1 (6 ounce) box cornbread stuffing mix
1/3 cup mayonnaise (I use light)
3/4 cup water
1 egg, beaten
1 onion, finely chopped
1/2 cup shredded cheddar cheese or 1/2 cup mozzarella cheese

Preparation

Drain the fish; break up fine.
Mix all ingredients.
Cover and refrigerate for at least 10 minutes.
Form 1/3 to 1/2 cup of mixture into patties.
Heat a large skillet and spray with Pam.
Cook on each side 4 minutes or until golden brown.