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Thread: Salmon cakes

  1. #1
    basilisk Guest

    Default Salmon cakes

    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

  2. #2
    Ozgirl Guest

    Default Re: Salmon cakes



    "basilisk" <[email protected]> wrote in message
    news:11weq.207383$[email protected]..
    > 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.


    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.


  3. #3
    basilisk Guest

    Default Re: Salmon cakes

    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

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

  4. #4
    Ozgirl Guest

    Default Re: Salmon cakes



    "basilisk" <[email protected]> wrote in message
    news:g3xeq.44560$[email protected]..
    > 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.


  5. #5
    Julie Bove Guest

    Default Re: Salmon cakes


    "basilisk" <[email protected]> wrote in message
    news:11weq.207383$Ky6.121935@en-nntp-16.dc1.[email protected]..
    > 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


    My mom used to make these but fried. Oh how I hated them! But why do you
    mention the fat? Doesn't seem like a lot to me!



  6. #6
    Julie Bove Guest

    Default Re: Salmon cakes


    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "basilisk" <[email protected]> wrote in message
    > news:g3xeq.44560$[email protected]..
    >> 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.



  7. #7
    Ozgirl Guest

    Default Re: Salmon cakes



    "Julie Bove" <[email protected]> wrote in message
    news:j5eeas$3v9$[email protected]..
    >
    > "Ozgirl" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >>
    >> "basilisk" <[email protected]> wrote in message
    >> news:g3xeq.44560$[email protected]..
    >>> 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 think you do, its been a while since I made them because mine always
    fall apart, no matter what. When i was a new bride at 17 and learning to
    cook (if you could call what I did cooking, lol) a neighbour told me to
    put no milk or butter in the mash potato and chill it in the fridge
    first. My mother never did that and hers were always a great success.
    mine have always been disasters... I told my daughter how to make them
    and she makes wonderful ones, lol.


  8. #8
    Julie Bove Guest

    Default Re: Salmon cakes


    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:j5eeas$3v9$[email protected]..
    >>
    >> "Ozgirl" <[email protected]> wrote in message
    >> news:[email protected]..
    >>>
    >>>
    >>> "basilisk" <[email protected]> wrote in message
    >>> news:g3xeq.44560$[email protected]..
    >>>> 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 think you do, its been a while since I made them because mine always
    > fall apart, no matter what. When i was a new bride at 17 and learning to
    > cook (if you could call what I did cooking, lol) a neighbour told me to
    > put no milk or butter in the mash potato and chill it in the fridge first.
    > My mother never did that and hers were always a great success. mine have
    > always been disasters... I told my daughter how to make them and she makes
    > wonderful ones, lol.


    Well phooey. It's always something.



  9. #9
    Storrmmee Guest

    Default Re: Salmon cakes

    meat loaf in muffin pans is a joy, either make/bake/freeze or make freeze,
    decant and store bringing out to cook, i also do turkey dressing this way
    helps with portion control, Lee
    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "basilisk" <[email protected]> wrote in message
    > news:11weq.207383$[email protected]..
    >> 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.

    >
    > 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.




  10. #10
    Storrmmee Guest

    Default Re: Salmon cakes

    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" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "basilisk" <[email protected]> wrote in message
    > news:g3xeq.44560$[email protected]..
    >> 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.




  11. #11
    Storrmmee Guest

    Default Re: Salmon cakes

    everyone on this earth i respect as a cook has tried to teach me the fine
    art of gravy, i am i think prohibited by law from making gravy, might even
    be a federal law... Lee
    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:j5eeas$3v9$[email protected]..
    >>
    >> "Ozgirl" <[email protected]> wrote in message
    >> news:[email protected]..
    >>>
    >>>
    >>> "basilisk" <[email protected]> wrote in message
    >>> news:g3xeq.44560$[email protected]..
    >>>> 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 think you do, its been a while since I made them because mine always
    > fall apart, no matter what. When i was a new bride at 17 and learning to
    > cook (if you could call what I did cooking, lol) a neighbour told me to
    > put no milk or butter in the mash potato and chill it in the fridge first.
    > My mother never did that and hers were always a great success. mine have
    > always been disasters... I told my daughter how to make them and she makes
    > wonderful ones, lol.




  12. #12
    Julie Bove Guest

    Default Re: Salmon cakes


    "Storrmmee" <[email protected]> wrote in message
    news:[email protected]..
    > meat loaf in muffin pans is a joy, either make/bake/freeze or make freeze,
    > decant and store bringing out to cook, i also do turkey dressing this way
    > helps with portion control, Lee


    When I used to make stuffing, I would take a slice of turkey, roll it up
    with a little stuffing inside and top with gravy. I also make my stuffing
    with a ton of sautéed veggies and very little bread.

    I have a couple of gluten free cornbread mixes in the cupboard that are
    likely getting old. I should bake them up for Thanksgiving stuffing.
    Angela did like the stuffing I made when I had leftover cornbread. I used
    to be able to buy it made up online. But no longer and I think they quit
    making the mix as well. It was the only kind I could find that didn't
    require dairy or eggs.



  13. #13
    Julie Bove Guest

    Default Re: Salmon cakes


    "Storrmmee" <[email protected]> wrote in message
    news:[email protected]..
    > everyone on this earth i respect as a cook has tried to teach me the fine
    > art of gravy, i am i think prohibited by law from making gravy, might even
    > be a federal law... Lee


    Heh! I have no trouble making it.



  14. #14
    Storrmmee Guest

    Default Re: Salmon cakes

    i thinks this gets back to that "stir constantly" instruction, just not in
    my skill set, lol, Lee
    "Julie Bove" <[email protected]> wrote in message
    news:j5er4q$21m$[email protected]..
    >
    > "Storrmmee" <[email protected]> wrote in message
    > news:[email protected]..
    >> everyone on this earth i respect as a cook has tried to teach me the fine
    >> art of gravy, i am i think prohibited by law from making gravy, might
    >> even be a federal law... Lee

    >
    > Heh! I have no trouble making it.
    >




  15. #15
    Julie Bove Guest

    Default Re: Salmon cakes


    "Storrmmee" <[email protected]> wrote in message
    news:[email protected]..
    >i thinks this gets back to that "stir constantly" instruction, just not in
    >my skill set, lol, Lee


    Ohhhhhhh...



  16. #16
    Ozgirl Guest

    Default Re: Salmon cakes

    I used to make mine in loaf cake pans. When they were cooked I would
    empty off the fat then put back in the oven to brown them. The pans
    never came up looking good but I didn't use those ones for cakes anyway.
    Ideal for portion control in the muffin pans though.

    "Storrmmee" <[email protected]> wrote in message
    news:[email protected]..
    > meat loaf in muffin pans is a joy, either make/bake/freeze or make
    > freeze, decant and store bringing out to cook, i also do turkey
    > dressing this way helps with portion control, Lee
    > "Ozgirl" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >>
    >> "basilisk" <[email protected]> wrote in message
    >> news:11weq.207383$[email protected]..
    >>> 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.

    >>
    >> 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.

    >
    >


  17. #17
    Ozgirl Guest

    Default Re: Salmon cakes

    I threw my first few efforts out. Sometimes I threw whole meals out. I
    was a shocker of a cook while I was learning.

    "Storrmmee" <[email protected]> wrote in message
    news:[email protected]..
    > everyone on this earth i respect as a cook has tried to teach me the
    > fine art of gravy, i am i think prohibited by law from making gravy,
    > might even be a federal law... Lee
    > "Ozgirl" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >>
    >> "Julie Bove" <[email protected]> wrote in message
    >> news:j5eeas$3v9$[email protected]..
    >>>
    >>> "Ozgirl" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>>
    >>>>
    >>>> "basilisk" <[email protected]> wrote in message
    >>>> news:g3xeq.44560$[email protected]..
    >>>>> 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 think you do, its been a while since I made them because mine
    >> always fall apart, no matter what. When i was a new bride at 17 and
    >> learning to cook (if you could call what I did cooking, lol) a
    >> neighbour told me to put no milk or butter in the mash potato and
    >> chill it in the fridge first. My mother never did that and hers were
    >> always a great success. mine have always been disasters... I told my
    >> daughter how to make them and she makes wonderful ones, lol.

    >
    >


  18. #18
    basilisk Guest

    Default Re: Salmon cakes

    On Wed, 21 Sep 2011 21:40:27 -0700, Julie Bove wrote:

    > "basilisk" <[email protected]> wrote in message
    > news:11weq.207383$[email protected]..
    >> 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

    >
    > My mom used to make these but fried. Oh how I hated them! But why do you
    > mention the fat? Doesn't seem like a lot to me!


    Julie,

    The olive oil isn't much, but the salmon is fatty and the eggs add
    some.

    It is all good fats though, I personnally don't care about the fat
    content but some people might be trying to limit their fat intake.

    basilisk

  19. #19
    Julie Bove Guest

    Default Re: Salmon cakes


    "basilisk" <[email protected]> wrote in message
    news:dlmau980quzw.wkuvpui66ea4$.[email protected]..
    > On Wed, 21 Sep 2011 21:40:27 -0700, Julie Bove wrote:
    >
    >> "basilisk" <[email protected]> wrote in message
    >> news:11weq.207383$[email protected]..
    >>> 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

    >>
    >> My mom used to make these but fried. Oh how I hated them! But why do
    >> you
    >> mention the fat? Doesn't seem like a lot to me!

    >
    > Julie,
    >
    > The olive oil isn't much, but the salmon is fatty and the eggs add
    > some.
    >
    > It is all good fats though, I personnally don't care about the fat
    > content but some people might be trying to limit their fat intake.


    I don't think too many here are limiting their fat intake.



  20. #20
    haleymcadams1 Guest

    Default Re: Salmon cakes


    'Julie Bove[_2_ Wrote:
    > ;1663163']"Storrmmee" [email protected] wrote in message
    > news:[email protected]..-
    > meat loaf in muffin pans is a joy, either make/bake/freeze or make
    > freeze,
    > decant and store bringing out to cook, i also do turkey dressing this
    > way
    > helps with portion control, Lee-
    >
    > When I used to make stuffing, I would take a slice of turkey, roll it up
    >
    > with a little stuffing inside and top with gravy. I also make my
    > stuffing
    > with a ton of sautéed veggies and very little bread.
    >
    > I have a couple of gluten free cornbread mixes in the cupboard that are
    >
    > likely getting old. I should bake them up for Thanksgiving stuffing.
    > Angela did like the stuffing I made when I had leftover cornbread. I
    > used
    > to be able to buy it made up online. But no longer and I think they
    > quit
    > making the mix as well. It was the only kind I could find that didn't
    > require dairy or eggs.


    Weird enough I was actually searching for different salmon recipes. I
    think I found a blog that already help me. But never really think that I
    could actually find another one here. I like to try your recipe on the
    turkey with stuffing and gravy please. Can you post some of the
    ingredients here?




    --
    haleymcadams1

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