Ingredients:
- 1/3 cup canned mackerel, drained (you can also use canned salmon or tuna)
- 1 cup unseasoned bread crumbs
- 1 large egg, beaten
- 2 tablespoons of the fish oil/water. Keep adding until the mixture is a doughy form you can mold into cookies. (or you can do 1 tbs bacon or hamburger fat or vegetable oil instead)
- One half teaspoon active dry yeast
Preheat oven to 350 degrees. Combine all ingredients and mix well. If you find the mixture is not taking on a doughy texture that you can mold, add more fish oil or the other oil you used above. I found it took several tablespoons to get it to the consistency I thought would hold shape.
Form mixture into nickle sized cookies on a non stick baking sheet. Bake the cookies for 10 minutes, or longer depending on your oven, until light brown. Remove from oven and allow to cool. When completely cool, store your cookies in an airtight container in the refrigerator.