After you have made your own soy milk, you will be left with the soybean pulp (okara) after all the “milk” is strained out. Don’t throw them away because okara is a nutritional powerhouse, containing soluble and non-soluble fiber, protein, calcium and other minerals. Fresh okara has a short shelf life, like soymilk or tofu, or you can freeze it or dry them in the oven for longer shelf life.
Okara by itself taste bland, but it is extremely useful when added to other food. You can add it to baked goods, use it as an egg substitute, add it to soups and stews, or mix it into veggie burgers.
Reading about okara burger patties and okara crab cake recipes had me came up with this recipe inspired by my Spicy Fish Cake recipe that I have posted earlier. I flavour it with nori (japanese seaweed) flakes and made it into Seaweed Okara Cake. Instead of deep-frying, I shallow fry half of them and baked the other half in the oven. The baked ones taste as good as the shallow fry one. The seaweed does give these Seaweed Okara Cakes a nice seafood flavour and it’s soft and crunchy all at the same time. It could easily pass as Fish Cakes!
Look out the very fluffy Carrot Okara Muffin recipe in my next post.
| Seaweed Okara Cake |
- 1 stick Celery stick – finely chopped
- 1 Large Onion – finely chopped
- 1 Carrot – finely chopped
- 1/2 Capsicum – finely chopped
- 1/2 Red Chili – deseeded and finely chopped
- 1/4 cup Chopped Parsley
- 1 cup Okara (soybean pulp leftover from making soymilk)
- 1/2 cup Oatmeal
- 1 tablespoon Nori Flakes
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- Place all ingredients into a bowl and mix well.
- Take 1 tablespoon of the mixture and form into patties using your hand.
- Heat oil in a pan over medium heat.
- Cook patties for 2 to 3 minutes per side or until golden brown.
- Serve with sauce of choice (I use sweet and sour sauce). [br][img src=”http://www.justasdelish.com/wp-content/uploads/2012/02/SeaweedOkaraCake3.jpg” width=”160″ height=”120″ /][img src=”http://www.justasdelish.com/wp-content/uploads/2012/02/SeaweedOkaraCake4.jpg” width=”160″ height=”120″ /][img src=”http://www.justasdelish.com/wp-content/uploads/2012/02/SeaweedOkaraCake5.jpg” width=”160″ height=”120″ /]
* The vegetables can be easily chopped in the food processor if you are lazy like me 🙂
* Instead of shallow fry, these cakes can also be baked for 10 minutes on each side.
Other Okara Recipes:
- What to do with Okara – Milking the Soy Part 3 (justhungry.com)
- Asian Sweet & Sour Okara Meatballs (justhungry.com)
- Pork Okara Hamburger (By Product of Soy Milk) (mykitch3n.blogspot.com)
Comments
24 responses to “Seaweed Okara Cake (By Product of Homemade Soy Milk)”
Awful, greasy, and bland. Are you sure there’s not a typo in what’s been posted?
To bake, what is the oven temp ad for how long?
200C 10 mins on each side
[…] 14. Pastel Okara con algas No es un error de ortografía, esta receta requiere de Okara (pulpa de soya) no okra. Entre el alga, okara y avena, estos pasteles pueden llevar la nutrición a otro nivel. Además hacen unos aperitivos asombrosos, guarniciones o almuerzo ligero. […]
I thought this was great…stuck together fine and wasn’t dry!
Glad the recipe worked out great for you. Thanks for updating me!
Thanks for the recipe Shannon! I tried making a batch with your recipe today but I have one question: the patties fell apart when I tried to flip them. Any idea how to solve this problem? 🙂
Hi Xin. I think your mixture is too dry to stick together. To hold the mixture together, you can either 1 tablespoon milk/yogurt + 1 tablespoon cornstarch or 1/2 egg. Let me how it turn out.
hi… can i know if there is anything i can replace the oatmeal? thanks 🙂
Hi Huan, you can replace with bread, break into small pieces (or use food processor) and toast it to make it crunchy.
To be honest I’m not a kitchen wizz, but I bookmarked this to try it in the weekend. Thanks for sharing!
Hey! The idea to use this as an egg substitute is really cool 🙂 I’ll give it a try, thanks!
Hi Shannon, what a creative use of the okara! I actually didn’t know what okara was until I saw this post. My mom has a machine to make fresh soy milk at home. But I don’t think she re-uses the left over pulp. I should tell her to check out this recipe to make some tasty looking okara cakes!
Okara is used in many vegetarian dishes (to make veggie meatballs, veggie burger patties, etc). It’s quite a waste to throw okara away when it can be turned into many delicious food! Hope your mom will enjoy discovering okara.
I didn’t know that Okara is what was left after making soy milk. You learn something new everyday! The cakes look pretty tasty too!
I also didn’t know the soybean pulp is called okara, until i read about it 🙂 yup, these cakes is tasty by itself without any sauce.
love the idea of using okara pulp to make these delicious cake patties! and i’m in love with nori – they add such great flavor and nutrition!
thank you for visiting my blog, junia. i love nori too 🙂
Thsi is a very interesting recipe. I want to make it, after I make the soy milk or could I just replace the pulp with tofu. Sounds delicious.
Yes, you could also replace the pulp with tofu, i’m sure it will taste as good.
Using the soybean pulp for patties is a great idea! Your seaweed okara cakes look very tasty. I know I will enjoy these as I love tofu and most soybean products.
thank you for visiting my blog, Biren. I’m sure you will enjoy these cakes
A very helpful post Shannon and a very delicious one too! The patties look very pretty and appetising. Next time I make soy milk, I will reserve the okara and put it to some delicious use.
Yup, the patties taste good by itself too, without any sauce.