"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.