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Which Fishcakes
Time: 26 mins
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
Directions
- 1 Drain the fish; break up fine.
- 2 Mix all ingredients.
- 3 Cover and refrigerate for at least 10 minutes.
- 4 Form 1/3 to 1/2 cup of mixture into patties.
- 5 Heat a large skillet and spray with Pam.
- 6 Cook on each side 4 minutes or until golden brown.
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