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.

basilisk
--
A wink is as good as a nod to a blind horse