"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
½ cup canned mackerel -- drained 1 cup whole-grain bread crumbs 1 tbsp. vegetable oil 1 egg, beaten ½ tsp. brewer's yeast -- optional
Preheat oven to 350 degrees. In a med.-sized bowl, mash the mackerel with a fork into tiny pieces. Combine it with the remaining ingredients and mix well. Drop mixture by 1/4 tsp. onto a greased cookie sheet. Bake for 8 minutes. Cool to room temperature and store in an airtight container in the refrigerator.
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