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!
We are a team of nutritional experts and vegan activists, who work 24/7 to bring you accurate, well-researched information that will empower you to make the right choices. Whether you are looking for in-depth nutritional advice, latest stories, or a mouthwatering recipe - this is the place!