Easy and Delicious Salmon Patties

In a large mixing bowl, mix together stuffing mix and water. Add salmon, mayo, lemon juice and mozzarella; stir to combine well. Refrigerate for at least 10 minutes.

Heat oil in a skillet on medium (oil should pretty much cover the bottom). Using the scoop of your choice (large ice cream scoop, 1/4, or 1/3 cup measuring cup depending on desired size), scoop out mixture and form into slightly flattened patties using your hands. Add to the oil and cook about 3 minutes on each side or until golden brown. Move cooked patties to a paper-towel-lined baking sheet to drain while cooking other patties. (Tip: a slotted spatula is the way to go here.)

Special notes:

To make ahead, form patties and then store in the refrigerator or freezer. If freezing, let thaw before cooking.

This would also be a good way to use up leftover homemade cornbread dressing. Omit the water and follow other directions using 6 oz. of your own yummy dressing.