Just until recently, I had no idea what Okara was. Turned out that’s the ground up soy beans left once you strain the (soy) milk out. It always goes into vegan sausages and it frequently replaces tofu in recipes where texture isn’t the stand-out feature of the dish.
Production of okara far outweighs demand, even in Asian countries where it’s consumed on a more regular basis. That’s a shame because
Okara is not only highly versatile but also super nutritious (and extremely low in fat).
This recipe is based on the concept of a bog standard fishcake, only with okara instead of fish. If you want a more fishy flavour, try adding some ground seaweed, which will make the meal even more nutritious!
I used to be a huge fan of fish, so the seaweed flavor works beautifully for me and makes it an extremely satisfying dish! It’s a texture and taste you’re just bound to love!
Dea is passionate about pursuing gentle, pure living in all its forms. She’s a veg and fruit foodie, who loves to explore the healing properties of plant-based foods and then fully indulge in their sun-filled taste. She believes that “In the end, only three things matter: how much you loved, how gently you lived, and how gracefully you let go of things not meant for you.”