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Salmon Patty Cakes (Medifast)

03 Mar

This recipe makes 5 servings for 4 patties each. For those on Medifast, each patty weights about an ounce and 5 oz of salmon is 1 lean.

I usually serve the Salmon Patty Cakes with a side salad of iceberg lettuce, spinach, raw white mushrooms, and green onions. These patties also go well with corn, green beans, and zucchini or squash!

Salmon Patty Cakes
Salmon Patty Cakes

Ingredients

  • 2 14.75 oz cans of salmon* (I use Honey Boy brand pink salmon)
  • 1/4 cup egg beaters
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 cup parsley, finely chopped
  • 2 green onions (stems included), finely chopped
  • 1 teaspoon garlic, finely chopped
  • 2 teaspoons Cajun seasoning or seafood seasoning

* Note: Check for bones and remove any skin or hard parts.

1. In a large mixing bowl, combine the Dijon mustard, lemon juice, and Cajun/seafood seasoning. Stir in the parsley, green onions, and garlic. Add the salmon and stir until the spices are evenly distributed through the mixture. Stir in the egg beaters. If you prefer your mixture to be more moist, add more egg beaters, a tablespoon at a time until you have the desired consistency. I advise adding only 2-3 more tablespoons.

2. PAM a large skillet and place over medium heat. Shape the salmon mixture into patties about 1 inch thick and 2 inches in diameter. The patties do not shrink as they cook. Place 6 – 8 patties in the skillet, you want at least an inch of space left between each each patty. See the photo above for how I arranged them.

3. Cook the patties about 10 minuets then flip. DO NOT squish them while the cook. The flatter they are, the dryer they become. You do not want to squish the delicious juices out of them. To test if they are ready to be flipped, try to place a spatula under a patty. If the patty tries to squish up, it is not ready; if the spatula easily slides under the patty and the patty maintains its shape, it is ready to be flipped. Once flipped, cook for another 5 -10 minutes, or until it passes the spatula test again. Both sides should be a nice brown color.

4. Repeat step 3 until all of the mixture is gone. You do not need to re-PAM the skillet when you add new patties.

Recipe created by Me : D

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6 Comments

Posted by on March 3, 2013 in Gluten Free, Medifast, Seafood

 

Tags: , , , , , , , , , , , , , , ,

6 responses to “Salmon Patty Cakes (Medifast)

  1. Jan turner

    June 8, 2016 at 8:50 AM

    What size can of salmon are you using in this recipe?

     
    • SprinkleOfHappiness

      June 12, 2016 at 3:13 PM

      Hi Jan! Thanks for your question! I use 2 14.75 oz cans of Honey Boy Pink Salmon.

       
  2. Suzanne VanDusen

    September 16, 2013 at 11:26 AM

    Can you substitute for dry herbs instead of fresh and how much for garlic and parsley if I use dry herbs? I will have to omit the cajun spice and green onion. Too harsh on the tummy.

     
    • SprinkleOfHappiness

      September 16, 2013 at 12:18 PM

      Hi Susan. I don’t see why not. I haven’t tried this recipe with dried herbs, but I imagine the outcome would be very similar. Try 2 tbsp dried parsley, ½ tsp garlic powder, and 1 tsp dried onions if you’d like the onion taste without the digestive irritation that fresh onions can cause. Also, you could try Old Bay seasoning instead of Cajun seasoning. Cajun seasoning can be overpowering and very spicy to some. I alternate between the two, but they both taste great in this recipe. If you’d like to try Old Bay, start with 1 tsp and add 1 tsp of Worcestershire sauce as well. I tried that combination last week and my family loved it.

       
  3. carrie coffman

    April 7, 2013 at 6:15 PM

    how does 4 patties make 5 servings?

     

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