I use panade or fresh breadcrumbs for meatballs and kababs, not sure what the crackers add (other than salt).
I made Korean meat patties (wanjajeon) last week with some tofu, and the egg was unnecessary because the tofu melts into and softens the mixture (can’t taste it) – 4oz tofu to 8oz meat or to your preference.
Ovenly’s eggless ccc recipe is my favorite even when eggs aren’t in crisis (less salt, and butter or browned butter does make it better if you don’t need it to be vegan:
Our family favorite banana bread from the Epi recipe works just fine substituting 1/4c yogurt for the 1 egg (add 1/2-1 tsp of baking powder).
