re: Boudin Cakes/patties

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You can do that, but the rice itself will crisp up just fine...and the seasonings are already there. I take a big link and remove the casing, then just lightly pat out 4 or so cakes from it. I usually just pan fry them in bacon grease and eat them with fried eggs. Remarkably good.

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They like to fall apart, so depending on brand, you may need a binder.

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