Blitz pork scratchings to crumb. Delish!I'm going to make some spicy Thai meatballs but don't want to use breadcrumbs to bind them. Anyone got any suggestions for an alternative?
please
Thanks @xfieldok and @Chronicle_Cat I start making the noise now and let you know how I get on with the scratchings although the almond flour would be quieter!!Blitz pork scratchings to crumb. Delish!
I have a couple. The first I prefer on battered out meat - chicken , veal etc. That's the one you know @Goonergal - the mix of ground pork scratching, parmesan and chopped parsley. I sometimes add lemon zest to it depending on what I'm cooking.Paging @maglil55 - she does a crumb involving various seeds. Can’t find the link right now.
I'm going to make some spicy Thai meatballs but don't want to use breadcrumbs to bind them. Anyone got any suggestions for an alternative?
please
I was following a recipe @Pinkorchid but didn't use to use breadcrumbs but thought I'd give it a go. No need really as the pork mince was moist enough that I didn't really need the egg eitherI have never heard of using breadcrumbs in or for coating meat balls. I would just use the mince with seasoning and add spices if they are Thai ones they should not be to wet.. An alternative is to skin good meat content sausages and roll into meat balls you can still add extra spice if you want to
I do the same, and do not miss the bread crumbsI use raw egg to bind meat balls and after shaping I leave them in the fridge to firm up for 20 minutes before sealing them. Tip, wet your hands before shaping the mince.
I've heard that chia seeds are good for binding but I've never tried them myself. You can get them from Holland & Barrett and other health food shops.I'm going to make some spicy Thai meatballs but don't want to use breadcrumbs to bind them. Anyone got any suggestions for an alternative?
please
I'm going to make some spicy Thai meatballs but don't want to use breadcrumbs to bind them. Anyone got any suggestions for an alternative?
please
Thanks but I was trying to reduce the carb input, spuds and flour are roughly the sameuse fine grated raw potato like in greek meat balls leave skin on the starch will help to bind the meat ball just let the mix stand a few min, this will also keep them soft and lighter than using b/crumbs