Julie Bove wrote:
> "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 have a great recipe for tuna cakes, Maryland-style. But it definitely
requires egg, and calls for bread crumbs. It may well be possible to sub
finely chopped mushrooms for the crumbs, but I don't think they would hold
together without egg, since they are pan-fried. The muffin tin method might
help with that, but I tend to doubt it.

Is there some other kind of binder you could use?