mmmm........ my favourites. a little bit harder but more satisfying to eat..... we can skip the bread crumbs (which offer no flavor ) and the egg (which interferes in the flavor) by making it with boneless meat. Just cook thoroughly as in the recipe above and put these soft cooked pieces of meat a few at a time in a food processor and pulse a few times (say 8-10 times)resulting in fine fibers and a bit of paste. Complete the rest of the meat in similar fashion. Thus you get the original texture and flavor without the use of bread crumbs or egg. As an alternative you could grind it in a wet grinder(without excess water, this the method I use)after chopping it a bit in the food processor. Of course you could do it the old fashioned way by beating the cooked meat to a semi fibrous paste in a large mortar and pestle (he.. he...) The fibers of the meat provide the stability to the structure and the small amount of meat paste the necessary binding help.