Tuna Cakes

This recipe comes from the most recent issue of Kraft's Food and Family Magazine. If you don't get it, you should sign up for it. It's got great recipes and it's free when you sign up on their website. Anyway, this recipe is fantastic. It's something I would never have thought of, but worked great!

Taste tester declared: I love them. It's something I would pay for in a restaurant.

TUNA CAKES:

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
1/2 cup shredded carrots
1/3 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. CLAUSSEN 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 tuna 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.

Kraft Kitchens Tips
Healthy LivingSave 60 calories and 8 grams of fat per serving by preparing as directed with KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and KRAFT Mayo Light Mayonnaise.SubstituteSubstitute 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the Cheddar cheese, carrots and pickle relish.How to Prevent Fish Cakes from Falling ApartShape patties as directed; cover and refrigerate at least 1 hour to help firm them up before cooking.

Make sure to check out the Kraft Foods site! It's great!