Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.

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Wednesday, June 27, 2012

Okara Patties with Cilantro and Chaat Masala


Having experienced some success with my previous Okara Burger, I thought I would try again to make an Okara Patty, hoping for a stronger flavor. My older son’s friend yelled up the stairs to me that it was the best burger he had ever tasted. The twins even came around and tried them out – and ate every morsel. Success! I won’t have to compost the okara anymore!

The amounts and types of flours, vegetables and seasonings that you use can be entirely changed to suit your taste buds: this is just what I did this time around. I can picture corn, peppers, tomatoes, mushrooms…even zucchini being great additions. I used Chaat Masala (also called Spiced Salt, though it doesn't always contain salt) because I happened to have ground some up another day. Mine is not as complex as others – although I can’t remember exactly what I included in it – and I adapted it from a spice mix recipe in The Spice Box cookbook. Curry powder would also work.





Ingredients
2 ½ cups – okara or soy pulp, left over when making soy milk
1 cup – chopped cilantro and parsley
2 large – onions, chopped
1 carrot – chopped
Several – garlic tops and greens, chopped (or use garlic cloves and green onions)
2 long, large – radishes, chopped
2/3 cup – whole wheat flour
½ cup – tapioca flour
½ cup – gluten powder
Liberal seasonings of – chaat masala, turmeric, garlic powder, red pepper flakes, black pepper and tamari

Method
As with the previous Okara Burger recipe, sauté the onions and carrots, adding in the spices and garlic at the end. 

Mix the vegetables and spices into the okara, along with the radishes and flours.

Stir in the chopped cilantro and parsley.

Form into patties or balls. Recipe will make sixteen large patties or numerous falafel-like balls.

Bake okara patties at 350 on liberally olive-oiled cookie sheets for forty minutes on one side, then flip them and bake ten minutes on the other. You know your own oven best. You may have to switch the cookie sheets from top to bottom, or increase or decrease the temperature or cooking time. I sit one on the top shelf to one side, and the other on the bottom shelf to the other side. The shelves are a couple of inches apart.

Serve with green salad and noodle salad, or potato salad. These okara patties did not hang around, but I bet they would have frozen very well or been a tasty lunch the next day.

2 comments:

  1. I am sitting here right this very second noshing on the results of making up this gorgeous recipe!. It is so, so good! How could I not find this before in all my searching for okara recipes on the net? These were easy to put together and they hold their shape really well and so even stand up to frying in a skillet. I think my okara may be a bit more on the sticky side than regular because I add 1/4 c large flake oats to each batch to make a creamier soymilk so next time I may opt to omit the gluten flour from your recipe...have to see how that turns out. I did make a crunchy cornmeal plus more Chaat Masala mixture to coat the patties so they'd be easier to flip plus I just like the crunch. This will get made many many times by this grateful vegan. Try to give the recipe more airplay...maybe post it to Finding Vegan.

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  2. Thank you so much! I love having the recipes handy online, and I hope everyone else uses this blog like an online cookbook. Please feel free to share. The more animals that don't get eaten, the happier I am.

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