Binding agent for pulled brisket croquettes?
I'm making some croquettes with pulled smoked brisket. The idea is that I'll smoke the meat, steam it, and then pull it apart before shaping it into balls, coating in flour, egg and breadcrumbs, and deep frying.
I made them previously using mashed potato as a binder, which worked great, but the feedback was that it didn't look great - the white colour of the potato was off-putting and looked a bit like congealed fat.
I'm thinking that egg might be the way to go, or maybe arrowroot?
Anyone have any bright ideas?