Made these today as a Friday night starter. I like them!350g pink salmon, canned
1 egg white
1 dessert spoon apple cider vinegar
30g porridge oats
2 sticks celery, finely chopped
0.5tsp salt
4fld oz light coconut milk
Mix together all ingredients and spoon into paper fairy cake or muffin cases. Bake on 180' for 25 minutes. If you want to remove the muffin cases, do it when the salmon muffins are frozen as otherwise you'll take half of them off with the paper!
1pp each - excellent value! Lovely served with a side salad and possibly some sweet and sour dipping sauce.
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