"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "basilisk" > wrote in message
>> ...
>>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>>
>>>
>>>>
>>>> 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.
>>>
>>> That sounds good as well, I sometimes have the salmon cakes alone
>>> for a meal, but they are a great compliment to a salad or other
>>> vegetables.
>>>
>>> basilisk
>>
>> My mother used to make the ones with the mashed potato but she used
>> canned mackerel. I never knew that til I was an adult, lol and saw
>> the can in the bin. I have since found out that mackerel is
>> nutritionally better than salmon.
>
> If you use mashed potato do you have to use egg? I am thinking of
> using tuna. I hate salmon. Have never tried mackerel but not sure I
> would like that either.

I think you do, its been a while since I made them because mine always
fall apart, no matter what. When i was a new bride at 17 and learning to
cook (if you could call what I did cooking, lol) a neighbour told me to
put no milk or butter in the mash potato and chill it in the fridge
first. My mother never did that and hers were always a great success.
mine have always been disasters... I told my daughter how to make them
and she makes wonderful ones, lol.