Wed, Jun-11-03, 11:42
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Forum Founder
Posts: 37,233
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Plan: LC, GF
Stats: 241/188/140
BF:
Progress: 52%
Location: Eastern ON, Canada
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Quote:
Originally posted by triatrim
I haven't tried it yet but in Korea they use firm tofu, drained and squeezed through a cheesecloth, as binder for these types of patties. It works remarkably well, and even for those who don't like tofu you won't really taste it. Hope it helps.
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Yummm, yes ... drained and crumbled tofu would be great. In fact, freezing blocks of firm tofu, then draining, squeezing and crumbling will yield a very spongy bread-like crumb that absorbs and holds together very well when mixed with an egg.
Doreen
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