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Soybean Patties


I modified this recipe from a similar one in the New Age Vegetarian Cookbook by the Rosierucian Fellowship. If you can get your hands on a copy of this book, you will have the ultimate vegetarian cookbook.

Serves 8.


  • 1/2 medium onion
  • 2 stalks celery
  • 1-2 cloves garlic
  • 1 Tbsp butter
  • 1 medium carrot
  • 2 c cooked soybeans
  • 1/2 c fresh parsley
  • 1 c fine whole wheat cracker crumbs (or bread crumbs)
  • 1/4 tsp basil
  • 1 tsp vegetable salt (or to taste)
  • 2 large eggs


  1. Preheat oven to 375 degrees F and butter a large baking sheet.
  2. Mince the onion, celery and garlic. In a medium skillet over medium low heat, melt butter. Add onion, celery and garlic; saute 3 minutes. Remove and set aside.
  3. Cut carrot into medium slices. Place them in a food processor; pulse until finely ground. Remove to a large bowl. Add the sauted onion, celery and garlic.
  4. In the same food processor, pulse the soybeans and parsley until they nearly make a paste. Scrape into the large bowl. Add cracker crumbs, basil and vegetable salt.
  5. Separate the eggs. Lightly beat the egg yolks; beat the egg whites until they form soft peaks.
  6. Add egg yolks to the large bowl. Using clean hands, blend all (except egg whites) until completely combined.
  7. Add egg whites to the mixture, folding in gently.
  8. Using your palms, form 8 (4-inch) patties with the mixture and place them on the prepared baking sheet. Bake 20 minutes.
  9. Serve hot with tartar sauce, salsa, brown gravy, or Ranch dressing. (Also good cold in sandwiches!)

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