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Tuna Cakes

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We really like this recipe and leftovers are good.

2 cans (6 oz. each) light tuna in water
or albacore, drained, flaked
1 pkg. (6 oz.) Stove Top stuffing mix
(chicken or turkey)
1 cup shredded mild or medium
cheddar cheese
1/2 cup shredded carrots
1/3 cup mayonnaise
2 tbsp. sweet pickle relish
3/4 cup water

MIX all ingredients. Cover and refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking
spray on medium heat. For each tuna cake, shape
1/3 cup lightly packed mixture into patty. Add
patties to skillet in batches.
COOK 3 min. on each side or until golden brown
on both sides, turning over carefully.

TIP:
Preparing ahead by shaping,covering and refrigerating at
least 1 hour helps to firm them up more before cooking.

found in the Kraft magazine: Tuna Cakes
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