re: Boudin Cakes/patties

I don't believe boudin balls have a binder of any type IN the rice mixture. However, it appears on most that they are probably floured, dropped in an egg wash and then floured again. They hold together fine when deep fried. I would think the same would work for a cake and panko or whatever you want on the outside could be the last ingredient after the wash. I also suspect the balls are made with cold boudin so that it holds together to form the balls. Same with the cakes.