Need Help With Fadge

[purple]

I think my dd would love this recipe...potato patty/biscuit...but what can I replace the egg with and keep them dairy, egg and gluten-free? Any ideas? My dd loves potatoes and biscuits! Thanks for your ideas!!!

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So what do you get when you cross a potato patty with a biscuit? Fadge! I never heard of it until today

[RiceGuy]

It doesn't look to be very dependent on the egg IMO, so I'd guess the typical egg replacer such as Ener-G should work fine. Alternatively, perhaps a bit of xanthan or guar gum would make up for the binding properties. Since egg yoke has a notable percentage of lecithin, which is an emulsifier, I think some lecithin (like 1-2 tsp) would work too.

[purple]

It doesn't look to be very dependent on the egg IMO, so I'd guess the typical egg replacer such as Ener-G should work fine. Alternatively, perhaps a bit of xanthan or guar gum would make up for the binding properties. Since egg yoke has a notable percentage of lecithin, which is an emulsifier, I think some lecithin (like 1-2 tsp) would work too.

Thanks RiceGuy, I have x-gum, lecithin, and Ener G. I just don't have my dd for 2 weeks, when she gets back I will make them. Spring break and internship.

[rosiemackymom]

Oh fadge, lovely, yes, yummy Irish food. I think that you could sub egg replacer or flax mucilage or probably just soy milk. The potato helps them hold together.

I think my dd would love this recipe...potato patty/biscuit...but what can I replace the egg with and keep them dairy, egg and gluten-free? Any ideas? My dd loves potatoes and biscuits! Thanks for your ideas!!!

Open Original Shared Link

So what do you get when you cross a potato patty with a biscuit? Fadge! I never heard of it until today

[purple]

Oh fadge, lovely, yes, yummy Irish food. I think that you could sub egg replacer or flax mucilage or probably just soy milk. The potato helps them hold together.

Thanks, I thought it was the egg that held them togehter!

[RiceGuy]

From the looks of it, I'd say it's the egg which keep the oil from separating from the potatoes. That's because of the lecithin, which acts as a "bridge" between water and fat.

[purple]

From the looks of it, I'd say it's the egg which keep the oil from separating from the potatoes. That's because of the lecithin, which acts as a "bridge" between water and fat.

Cool, I love your explanation and I am glad you know the scientifics! So I should try the lecithin in othe egg free recipes too?? Like muffins and cookies. Thanks RiceGuy!