Roxy
Well-known member
Mo's Fish Cakes:
(You can use cooked salmon, tuna, crab meat or shrimp)
6 Servings
1 pkg. (6 oz.) Chicken Stove Top stuffing mix
1/3 cup Real Mayonnaise or Miracle Whip
12 oz Fresh salmon fillet or 12 oz. of cooked tuna, crab meat or shrimp
1 tsp. Lemon juice
2 TBSP. Tartar Sauce or 1 cup Mozzarella Cheese (I use the tartar sauce)
1/2 cup chopped green onions
Bake salmon fillet in a preheated 350* oven for about 30 - 35 minutes or until done, with a tsp. of butter on top. When cooked, cool completely, and shred the salmon.
MIX together stuffing mix with 3/4 cup water, the mayonnaise or Miracle Whip, fish, green onions, and tartar sauce (or mozzarella). Cover and refrigerate for about 10 min.
Shape 1/3 cupfuls of the fish mixture into patties, place on wax paper and refrigerate for 1 hour to prevent fish cakes from falling apart while cooking.
HEAT a large nonstick skillet sprayed with cooking spray or lightly greased, on medium heat. Add fish cakes to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over very carefully. They break very easily.
Makes: 6 servings, 2 salmon cakes each.
(You can use cooked salmon, tuna, crab meat or shrimp)
6 Servings
1 pkg. (6 oz.) Chicken Stove Top stuffing mix
1/3 cup Real Mayonnaise or Miracle Whip
12 oz Fresh salmon fillet or 12 oz. of cooked tuna, crab meat or shrimp
1 tsp. Lemon juice
2 TBSP. Tartar Sauce or 1 cup Mozzarella Cheese (I use the tartar sauce)
1/2 cup chopped green onions
Bake salmon fillet in a preheated 350* oven for about 30 - 35 minutes or until done, with a tsp. of butter on top. When cooked, cool completely, and shred the salmon.
MIX together stuffing mix with 3/4 cup water, the mayonnaise or Miracle Whip, fish, green onions, and tartar sauce (or mozzarella). Cover and refrigerate for about 10 min.
Shape 1/3 cupfuls of the fish mixture into patties, place on wax paper and refrigerate for 1 hour to prevent fish cakes from falling apart while cooking.
HEAT a large nonstick skillet sprayed with cooking spray or lightly greased, on medium heat. Add fish cakes to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over very carefully. They break very easily.
Makes: 6 servings, 2 salmon cakes each.