FISH CAKES

By HyzQueen

fish options add-in choices vegetable possibilities
2 cans (6 oz. each) crabmeat, drained, flaked 3 Tbsp. KRAFT Tartar Sauce finely chopped celery
2 cans (5 oz. each) salmon, drained, skin and bones discarded 1 Tbsp. lemon juice, 1 cup KRAFT Shredded Mozzarella Cheese chopped green onions
2 cans (5 oz. each) tuna, drained, flaked 2 Tbsp. CLAUSSEN Sweet Pickle Relish, 1 cup KRAFT Shredded Cheddar Cheese shredded carrots
3 cans (4 oz. each) tiny cooked shrimp, drained 1/4 cup KRAFT Barbecue Sauce finely chopped green peppers

Ingredients

• fish options add-in choices vegetable possibilities
• 2 cans (6 oz. each) crabmeat, drained, flaked 3 Tbsp. KRAFT Tartar Sauce finely chopped celery
• 2 cans (5 oz. each) salmon, drained, skin and bones discarded 1 Tbsp. lemon juice, 1 cup KRAFT Shredded Mozzarella Cheese chopped green onions
• 2 cans (5 oz. each) tuna, drained, flaked 2 Tbsp. CLAUSSEN Sweet Pickle Relish, 1 cup KRAFT Shredded Cheddar Cheese shredded carrots
• 3 cans (4 oz. each) tiny cooked shrimp, drained 1/4 cup KRAFT Barbecue Sauce finely chopped green peppers

Preparation

Step 1

MIX stuffing mix, water, mayo, fish, add-ins and 1/2 cup vegetables. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty; cover. Refrigerate 1 hour.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Add patties to skillet in batches.

COOK 6 min. or until golden brown on both sides, turning carefully after 3 min.