Tuna Cakes

2 cans (5 oz each) light tuna in water, drained, flaked
1 pkg (6 oz) Stuffing mix for chicken
1 cup Shredded Mild Cheddar Cheese
3/4 cup water
1 carrot, shredded
1/3 cup Mayo
2 Tbsp pickle relish

1. Mix all ingredients. Refrigerate 10 min
2. 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.
3. Flatten into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.

Substitute suggestions:
Substitute 1 cup mozzarella cheese, 4 chopped green onions and 1 Tbsp lemon juice for the cheddar, carrots and relish.
For easier handling in the skillet:
Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.

We thought these were great! I pretty much followed the directions, other than I used light tuna and albacore. And because I was having company right before dinner I made the patties a couple hours ahead of time, put them on a sprayed cookie sheet, covered them with foil and put them in the fridge. Then I uncovered them and baked them at 350° for 25 min. Then flipped them over and broiled on high for 2 minutes on each side. I didn't have to worry about batches that way ! It made 12 good size patties.
Next time I might also add some combination of celery, chopped spinach, and zucchini, just to get a little more nutrition in there.

Pretty sure it is another Kraft recipe