Boudin Cakes/patties

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

quote:

---

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.

---

Yes

quote:

---

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

---

And yes

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.

Do this almost any time I have boudin around. Except I dont use Panko or any binder. Just be very careful in forming them and stick them in a fridge or freezer to firm up. And cook them in a saute pan with a good amount of oil, very carefully.

Favorite things to top it with in no particular order:

A soft poached egg with a hollandaise

Pickled shrimp

Smoked boudin on a biscuit with a friend egg and pepper jelly is ridiculous.

Get some good pepper jelly if you don't have any, not the crawfish jelly or whatever else.