I didn't actually roll it in crumbs though. That might help it crust up.
Definitely adding more crumbs and egg next time though.
You should give these a try:I think it still would need firmed up, GF. I really think extra bread crumbs is the key, something to absorb the moisture.
If you have the stuff though, give it a try and let us know.
Yes I think they would help with the moisture problem.hmmm... maybe those would work without soaking... maybe they would help absorb the moister from the salmon as they reconstitute.
You have given me an idea, for good or for bad ;^)
TVP would help as well, but would need to be used sparingly to avoid altering the flavor of your fattie. Other, fairly neutral binders include qinoa, farina, steel cut oats, barley, raw egg, and cracker crumbs. I like using farina as a binder because it is so bland and doesn't change the flavor of the food very much.
TVP takes on the texture of the fat granules in breakfast sausage, and also absorbs flavor from what it's cooked with. But it does add an unpleasant flavor if too much is used.
Hope this helps.
Seeeeeeeya; Goodweed of the North
It will help if you tell me what TVP is (stands for)
Textured Vegetable Protein.
It will help if you tell me what TVP is (stands for)
Soylent green