Fishlessly Delicious Fried Okara Cakes (Vegan)

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!

Check Out The Meatiest Veggies To Use Instead Of Meat

What’s you’ll need:

  • 150 g (3/4 cup) packed fresh okara
  • 2 small spring onions, finely diced (scant 1/4 cup) or 35 g (1/4 cup) finely chopped yellow onion
  • 25 g (scant 1/4 cup) finely diced celery
  • 5 g (scant 1/4 cup) chopped parsley
  • 35 g (3 tbsp) potato starch
  • 30 ml (2 tbsp) veg worcestershire
  • 1/2 tsp salt
  • 1/2 tsp dried dill
  • 1/2 tsp paprika
  • 20 g (1/3 cup) panko breadcrumbs
  • Vegetable or groundnut (peanut) oil to fry

For the full preparation instructions and dip ingredients, check out the original recipe here.

 

 

 

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