but it seems to be awfully strong on its own, when my grandmother made them
she usually used just canned salmon but if it was a big crowd she would us
one can makeral to to cans salmon, very nice that way, Lee
"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.