This might
not be too interesting to anybody who doesn’t make soy milk. If you do, you
are always on the lookout for something to make with the okara — or leftover soy
pulp resulting from straining the soy milk. Okara is still full of nutrition
and fiber, so it seems a shame to compost it.
OKARA
BURGERS are not hard to stir up, they
use up the okara from making three batches of soy milk — which I do at least
twice a week — and they are an easy dinner for a hot summer day, along with
some salad and noodle or potato salad. You don’t need to serve okara burgers on
a bun, but I had some around, so I did.
These can
be made with various vegetables, but I used what I had on hand. This recipe
makes sixteen burgers, and you can then easily freeze them for a later time — a
gift to your future self, who is most likely too hot to cook.
