Baby Cakes gave this one 2 forks up and actually said that we should have these for dinner everynight. I have to admit that I agree. The flavor is great with the chicken stuffing mix and sauted onions (my adaptation). Wonderful. Wonderful, wonderful. The only thing I can even think of adding is some kind of dipping sauce because they are a bit dry but other than that delish!
adapted from Kraft Food & Family Magazine, Spring 2010
1 can (14.7 oz.) salmon, drained, skin and bones discarded
1 pkg. (6 oz.) stuffing mix for chicken
1 cup shredded mozzarella cheese
3/4 cup water
1/2 yellow onions, diced
non-stick cooking spray
1/3 cup mayonnaise
1 Tbsp. lemon juice
Saute the onions in a non-stick skillet over medium heat until lightly browned. A spray or two of non stick spray will help a bit. Take them off heat and set aside.
Mix all the ingredients together. Shape them into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate for a minimum of 10 min.
Use the same skillet from the onions and heat to medium heat. Add the patties to the skillet in batches.
Cook 6 min. or until golden brown on both sides, turning carefully after 3 min.
They really are very good. You could even make them ahead of time and just cook them as needed.
Yum once more,