help with egg free reciepes

[foxylady1]

my lo has an egg allergy and i have been trying to do rissoles using gelatin and water to bind it together but it doesnt seem to work can anyone please help i have an egg substitute for cookies etc and that works well but cant use that to bind

[iwantone]

Sorry no idea but have you googled for recipes etc I am sure there must be a forum out there specifically for allergies that you can maybe get tips from. Good luck. x

[emilyteacake]

I've never used egg in rissoles or meatballs - just whizz up meat or fish with fresh herbs and seasoning, shape into balls and fry or bake... Add a few fresh breadcrumbs to lighten it if you like.
Chicken and apricot with fresh coriander go down really well, or salmon with dill, or whatever you and your LO like!
Weird how the minute you can't use something you can't do without it. We never cook with eggs, but I'm sure if I couldn't ever use them again I'd immediately be unable to think of anything to cook that didn't involve one
Good luck! x

[DrP]

Originally Posted by foxylady1

my lo has an egg allergy and i have been trying to do rissoles using gelatin and water to bind it together but it doesnt seem to work can anyone please help i have an egg substitute for cookies etc and that works well but cant use that to bind

I don't think that gelatin and water would work as a substitute as gelatin dissolves when heated so is defintiely not suited to use in anything hot if you are trying to use it as a setting agent.

Originally Posted by emilyteacake

I've never used egg in rissoles or meatballs - just whizz up meat or fish with fresh herbs and seasoning, shape into balls and fry or bake... Add a few fresh breadcrumbs to lighten it if you like.
Chicken and apricot with fresh coriander go down really well, or salmon with dill, or whatever you and your LO like!

That's pretty much how I make mine most of the time. I really only find that I need the egg if there is a lot of breadcrumbs in the recipe, as it kinda needs it then to bind them together, but if it's mainly meat and seasonings it works just fine without. I find the secret is to make sure you really squish the rissoles / patties into shape and then they seem to work just fine.

If I am making fish cakes and the like which are potato based, then I make up my mixture and let it cool before I shape it as I find it sticks together better then. I tend to oven cook these alot so there isn't the problem of them potentially falling apart due to overhandling in the frying pan iykwim.