1 1/2 lb Lean ground beef 1/2 lb Bulk Italian sausage 1/2 c Minced onion 1 ts Italian seasoning 1 ts Salt 2 ts Worcestershire sauce 1/2 ts Dried sage 1 c Unsweetened applesauce 1/2 c Whole wheat bread crumbs 1/2 c Unprocessed bran Preheat oven to 350 degrees F. Mix all ingredients together well. Place 1/3 cup (2 oz.) mixture in each of 16 muffin cups. Bake at 350F. until done, about 1 hour. Remove from muffin tins. Serve hot or cold. Note: Nice for a picnic. Yield: 16 meat cakes Nutrient analysis of 1 meat cake: 1/2 starch/bread exchange; 2 lean meat exchanges; 150 Calories; 12 g protein; 8 g fat; 8 g carbohydrate; 360 mg sodium; 41 mg cholesterol. Source: The Complete Diabetic Cookbook by PJ Palumbo,MD and Joyce Daly Margie, MS Posted by Dar Rains Reposted by John Davis
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Shrimp Stuffed Crab Cakes Recipe
Tammy's Shrimp Stuffed Crab Cakes Recipe!! There’s nothing better than a good ole fashion crab cake recipe. But I just had to reinvent the wheel. By adding mouthwatering perfectly seasoned shrimp to the mix. And creating what I call shrimp stuffed crab cakes. This recipe is phenomenal in every aspect.
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Tuna Cakes | How To Make Tuna Patties | Comfort Food Favourites
If you're looking to learn how to make Tuna Patties, look no further! These quick and easy Tuna Cakes / Patties are tender, delicious and loaded with flavour. These Tuna cakes come together in minutes and I'm sure you're going to love this recipe!
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Lump Crab Cakes My Way | Chef Alden B #flychefaldenb #foodie #recipe
Stuffed Meat Cakes. Recipe by Always Yummy!
Cooking these tasty meat cakes stuffed with eggs and cheese won’t be a big deal and will need no any special skills. Serve mouth-watering and juicy meat cakes with lettuce, vegetables, mashed potatoes or pasta.
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✅ Ingredients: • pork and beef mince – 2 lb /1 kg • bulb onion – 6 oz /170 g • 4 eggs • sour cream – 2 tbsp • semi-soft cheese – 7 oz /200 g • chopped garlic – 2 cloves • vegetable oil – 3 tbsp • chopped fresh parsley – 1 tbsp • ground black pepper – ½ tsp • salt – 1½ tsp
✔︎ You will need: • oven • baking tray or dish • foil • carving board • bowl • pan
???? Preparation: 1. Dice the bulb onion finely, hard-boil the eggs, chop up the garlic and parsley, grate the cheese. 2. Heat a pan, add 2 tbsp of vegetable oil, fry the bulb onion over medium heat for 3-4 minutes and cool. 3. Add the fried onion, chopped garlic, 1 tsp of salt, ½ tsp of black pepper and a raw egg to the mince, stir well. 4. Grate the boiled eggs and add the sour cream, parsley, ½ tsp of salt and stir. 5. Form round cakes of the meat mince, a bit flattened, lay out into a baking dish brushed with 1 tbsp of vegetable oil. 6. Make hollows in the centre of each cake. Lay the prepared egg stuffing into each hollow and sprinkle with the grated cheese, cover the dish with a foil. 7. Preheat oven to 350°F /180°C and roast the cakes for 30 minutes. Take off the foil list and roast for 5 minutes more. 8. Serve your stuffed meat cakes hot with lettuce, vegetables, mashed potatoes or pasta.
Imitation Crab Cakes Easy
Made these Delicious Crab cakes again. They make an excellent appetizer or a snack! Easy to prepare in advance and just reheat or serve cold, up to you. Packable for work or school. Serve with the Mustard sauce (see below).
The recipe yields 14 small crabcakes that you see on my 13 inch skillet.
Ingredients:
- 1 pound or 2 (8 oz.) packages imitation Crabmeat, chopped and flaked - 3 Large eggs - 1 Cup Panko Breadcrumbs (Plain or Italian Style) - 3 Tbsp. Yum-Yum sauce or Mayo - 1 Tbsp. Dill paste or Dill weed - 1 Tbsp. Lemon juice - 1 tsp. Garlic powder - 1 tsp. Onion powder - 1 tsp. Paprika - 1 Green onion stalk, diced - 1 Celery stalk, diced - 1Tbsp. Parsley, minced - salt/pepper to taste - Light Olive oil for
Directions:
In a large bowl, mix all ingredients until they stick together.
Heat 1 to 2 tablespoons of Light Olive oil in a non-stick skillet over medium heat.
Take a small bowl and fill it with water. Wet your hands and shape the ingredients into 1/2 inch thick patties. It is easier to work with a smaller size patties. Carefully place crab cakes in pan and fry on Med-Low until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown.
Serve with Yum-Yum sauce or Mustard Yum-Yum sauce.
Mustard sauce:
- 1/3 Cup Yum-Yum sauce or Mayo - 1 to 2 tsps. dry mustard or Grey Poupon - 1 tsp. lemon juice - 1 Tbsp. Light Olive oil - 1/2 Tbsp. Dill paste or dill weed