2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
3/4 cup water
1 carrot, shredded
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
MIX all ingredients. Refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.
Our tips - We used non-fat cheese and reduced fat mayo to cut down on the fat and calories. I hate relish, so we didn't add that in. I used my hands, not an ice cream scoop, to make sure they wouldn't crumble apart in the pan. We also halfed the recipe which resulted in about 3 1/2 cakes. It's no crab cake, but it was pretty yummy.
credit: kraftfoods.com
MIX all ingredients. Refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.
Our tips - We used non-fat cheese and reduced fat mayo to cut down on the fat and calories. I hate relish, so we didn't add that in. I used my hands, not an ice cream scoop, to make sure they wouldn't crumble apart in the pan. We also halfed the recipe which resulted in about 3 1/2 cakes. It's no crab cake, but it was pretty yummy.
credit: kraftfoods.com
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