I added chopped celery leaves from a celery bunch, and actually I think that saved the cakes from being really bland. With the leaves, combined with the other ingredients (as well as a pinch of red pepper flakes), we enjoyed the flavor, which did have a mild Asian taste. I substituted 1/3 c. old fashioned rolled oats ran through a food processor and 2 T. cornmeal for the bread crumbs. Although I was following others' suggestions to reduce the amount of bread crumbs, I think actually using more oats and cornmeal to arrive at 3/4 c. probably would have been okay. The cakes were fairly wet when I was forming them. I also chose to bake these instead of frying them. They baked at 350 degrees for 10 minutes on each side, then I broiled them for about 7 minutes to brown them up and give the outside a slightly crunchy texture. (Note that these times were for higher altitudes.) It probably would have been best to bake them for the noted time, then pop them in a fry pan for a few minutes to give the outside the best appearance.
Also, I used the same wet ingredients to make a sauce for Thai noodles to have on the side, which worked great.
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I added chopped celery leaves from a celery bunch, and actually I think that saved the cakes...