Indian Style Okara Cake
Turning leftovers from the soy milk creation process into a tasty snack.
Equipment
- deep pan
- pot (for potatoes)
- sauce pan with lid (for rice, optional)
- mixing bowl
- slotted spatula
Ingredients
Okara Cakes
- 1 cup okara
- 1 cup boiled potatoes
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 1 inch knob of ginger shredded
- 1 tbsp salt
- 1 tsp chili powder
- 1 tsp cumin seeds
- cooking oil as needed
Curried Rice
- 1 cup basmati rice
- 1 1/2 cup water
- 1 tbsp olive oil
- 1 tbsp curry
- 1 tbsp turmeric
- 1 tbsp salt
- 1 tsp garlic powder
Instructions
Okara Cakes
- Chop and boil potatoes in a big pot. When tender, drain and let cool.
- In a bowl, mix potatoes with okara. After evenly mixed, integrate onion, garlic, ginger, salt, chili powder, cumin seeds.
- Create evenly sized balls, flatten them into ~3 inch cakes.
- Add oil to a deep pan about half the height of the cakes, heat to medium. If making curried rice, start now.
- When oil is hot, using a slotted spatula, place 2-3 cakes in the pan, cook until brown on each side ~3-5 minutes, and flip to cook the other side.
- Optionally, serve on top of rice, and cover with sauce.
Curried Rice
- Add uncooked rice, water, oil to a medium sauce pan with lid. Bring to a boil, then cover and let simmer 10-15 minutes until tender and all water is cooked off or absorbed.
- Stir in spices.
Notes
Adapted from https://cookpad.com/us/recipes/11512794-okara-cutlet We owe you a recipe on making your own tofu, so you’ll have some okara on hand in the future! Sauce in photo adapted from https://www.allrecipes.com/recipe/239576/lick-the-spoon-cilantro-jalapeno-aioli/