Okara is soybean pulp that is left over from making soy milk or tofu. It is still valuable nutritionally and loaded with complete protein. Here is a great way to use it for a breakfast food.
Makes (8) 2-inch breakfast patties.
- 2 c okara
- 2 large eggs
- 1/3 c instant potato buds
- 2 Tbsp vegetable oil (plus oil for frying)
- 1 Tbsp gluten flour
- 1 Tbsp nutritional yeast
- 1 tsp ground fennugreek
- 1 tsp ground fennel seed
- 1 tsp sumac (optional)
- 1 tsp onion powder
- 1/2 tsp ground sage
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder
- 1/4 tsp sugar
- In a large bowl, blend all ingredients well.
- Preheat a large skillet or griddle over medium heat. Oil it with one or two tablespoons of vegetable oil.
- Form 2-inch patties by hand or in a press. Place on hot pan-griddle and fry about 3 minutes. Turn and fry other side. Turn over again once or twice until patties are cooked through and well-browned.
- Serve hot with scrambled eggs. Freeze extra patties in a freezer container or bag between sheets of wax paper.