Alternative to egg for binding and for coating with breadcrumbs please

[suiledonne]

DD1 is allergic to egg. We use an egg substitute for baking but just wondering if I want to make fish cakes, veggie burgers etc. could I use the egg substitute or are there other ways of doing it? Also if I want o coat foods in breadcrumb what works other than egg?

I got a Finger Foods kids recipe book with loads of lovely ideas but nearly everything has egg in.

Thanks

Hi I don't have an answer for you but someone on here might be able to help.

My DD2 is allergic to dairy and egg.

When I make chicken nuggets, I drop chicken pieces into soya milk and then roll in the breadcrumbs - it doesn't work as well as the flour/egg/breadcrumbs method but it is ok and DD2 loves them (chop some parsley and mix with the breadcrumbs too).

I gave up with kids food books as all the recipes had egg or dairy in.

I just make what I want and adjust the recipe so that she can eat it.

I used to look for inspiration on vegan websites as they have lots of dairy & egg free baking (you can keep in the dairy). See Vegan Village and Vegan Society.

Also take a look at this Kids with allergies website.

Pesto works well for chicken nuggets. Not sure it'll be very nice with fishcakes etc!

Yoghurt works

DD and DS both egg allergic - I find that buttermilk (buy it from Waitrose) is best then coat in breadcrumbs.

Fish cakes and burgers I just find they often bind fine without the egg.

I find putting stuff in the oven food breaks up less than frying it when you can't use egg.

Thin paste of cornflour plus water, season it if you want. Dip fishcake/ burger, roll in breadcrumbs, fry!

Mashed or grated potato works.
Or tinned tomatoes for some reason

Milk works really well, for fishcakes, fish fingers, nuggets, goujons, croquettes... highly recommend!

I've used melted butter brushed on with pantone crumbs. Works well...

I meant brushed on then dipped in the crumbs....

i use anything in the fridge that needs using up really, so pretty much all the thing suggested already, pesto, ketchup, yogurt, milk, soured cream

for choice on chicken or fish I'll use mayo...can you get egg free mayo?...it's a good texture and doesn't fall off with the crumbs which the thinner saucey type things are inclined to do

I usually soak in Koko (coconut milk alternative), dust in cornflour, wait for it to settle for a wee bit, then roll in breadcrumbs(press on in a bit more than usual)

I was a bit stuck once and used tomato purée - seemed to work!

Chia seeds or flax seeds - just add water to them and they form a kind of gooey gel that binds things like veggie burgers.

I've used marmalade before for chicken.

Crime fraiche or Greek yoghurt
Is mayo ok as the egg is sterilised?