I am looking to understand the nature of how binders work.
I made patties the other day. A potato, two carrots, a can of black beans, a bit of bread crumbs. It blended to a decent grainy slush and fried up nicely.
Then I tried a sweet potato, broccoli, and chick peas. The mixture felt right, but it did not hold together when I tried to cook it up, either in a pan or baking it. (Although, my vegan daughter said the taste was great, so I was on to something)
Is there a process vegan cooks use to (a) choose the right mix of ingredients that need no special binder or (b) is there a decent universal binder that works within reason when the other ingredients are chosen right?