"Janet" > wrote in message
...
> 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?

I don't know of any. There are egg subs but they are used mainly for
baking. Not to bind.