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Indian Style Okara Cake

Indian Style Okara Cake

Turning leftovers from the soy milk creation process into a tasty snack.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Course Appetizer
Cuisine Indian, Japanese

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/
 
Keyword protein, quick, soy