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I use psyllium as a filler...it had so much fibre it cancels out the carbs...it absorbs liquid really well

But....Ive been making my tuna and salmon patties and even meat one in large muffin tins in the oven...I use a patty cake liner because I dont want them to smell yukky for the next batch of muffins...they take about 1/2 hour to cook and never fall apart...I let them cool in the tray to give them a better chance lol

I used to fry them and sometimes they fell apart...but now (as I usually make a massive batch to freeze) I bake them
 
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