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6 servings, 2 cakes (203 g) each
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Substitute 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, 4 chopped green onions and 1 Tbsp. lemon juice for the mozza-cheddar, carrots and relish.
Prepare tuna mixture and refrigerate as directed. Form into 26 small tuna cakes, using about 2 Tbsp. tuna mixture for each. Cook, in batches, in large nonstick skillet sprayed with cooking spray, on medium heat, 3 to 4 min. or until golden brown on both sides, carefully turning halfway through cooking.
Shape tuna mixture into patties, then place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.