Thank you so much for your post..CWS4322 !!
I am going to take all those details into account in my next batch..
I had to "fly it" ..with just the recipe I had because the folks wanted them for supper...
Basically, it was as you said.. I could form them into 'patties' but they would have been too gooey that way, so i just put heaping tablespoonsfull into a fry pan and mashed them down.. I used coconut oil to fry them in.
They crisped up nicely on the outside, but I found that I had to mash them down because they were a bit gooey inside.. I may add some very very fine breadcrumbs next batch to firm it up a bit.
I also did a test in the oven..425 degrees. I made these patties thicker but reallly should not have- as once again, they did not cook well in the centers.
I ended up flattening them down also.
your advice was spot on..however. i perhaps should have added some flour as my 'batter' ( which really was not as liquidy as true pancake batter ) was a bit moist.
I did add 1/4 tsp baking powder.
The addition of the bit of cheese which I added, in proportion to the other ingredients,did the recipe no harm, although, now that I think of it, may have made the overall batter more liquidy.
Anyway, i try to post my results at a forum where I ask a question, which Is why i am going into this detail, for the benefit of others. They can also read your suggestions, which were great !
oh yes, i added a couple dashes of green tabasco sauce to give the fritters a "kick"...the folks said that they did not need it.
I used 'spike' as my seasoning salt.
no photos.. they were all gobbled up.!