"basilisk" > wrote in message
...
> Salmon Cakes
>
> 14.75oz canned salmon, remove bones if they bother you.
> 2 stalks celery, chopped fine
> 1 small green onion and bulb, chopped fine
> 3 small portabello mushrooms, chopped fine
> 2 large eggs plus 1 yolk
> 1/4 tsp garlic powder
> 1/4 tsp black pepper
> 1/2 tsp salt or to taste
> 2 tbs olive oil, divided
>
> Preheat oven to 380 degrees.
>
> Drain salmon and mix all ingredients, reserving half of
> olive oil to grease pan.
>
> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
> or until glossy and browned.
>
> Let cool for 15 minutes before removing from tins.
>
> Each cake has 220 calories, 2 grams of carbs and 50 grams
> of protein.
>
> Not for the faint of heart where fat is a concern.

What fat, lol? 2 tablespoons for a whole recipe isn't a lot.

They would make a nice lunch with salad, yum. I know someone who used to
make what Americans call "sausage" in muffin pans. He would make a heap
on weekends and freeze them and reheat to have with eggs (any which way)
for a quick breakfast. He added lots of low carb veggies to the sausage
mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus
the egg binding and seasonings. My aunt makes frittata in muffin pans
too.