Okara Balls

2 comments

Okara is excellent in patties, therefore…le’ts “patty”! I made this recipe in two phases, and it is ideal for those who don’t have much continuative time to cook. I take this opportunity, finally, to greet all the new chefs on Veganblog, who have been joining us in these two days.

Ingredients:
6 heaping tablespoons of okara (obtained from 1 liter of soy milk)
50 gr of rye bread with linseed (leinsamenbrot)
5 tablespoons of grated macadamia nuts
3 tablespoons of broad bean flour (or other legumes)
1 grated carrot
2 tablespoons of extra virgin olive oil
some strips of sweet and sour peppers
dried chives
a pinch of grated lemon rind
ground ginger
turmeric
chilli
salt (Trocomare)
poppy seeds and sesame

Method:
Combine all ingredients to okara except for bread, seeds and flour. Place the mixture in a container, close it and let it stand in the fridge overnight.
Crumble the bread. Add it to mixture. Add broad beans flour and mix. Form small balls, large or small depending on your taste, and pass them in sesame seeds and poppy seeds. Let them sit in the fridge for a few hours.
Bake them in oven, doesn’t need preheating, at 180°C for 15 minutes.

Chef: Andrada from VeganBlog

  1. ascanio 11 January 2011 at 22:21

    they must be very tasty, each of the ingredients you use has quite a distinctive flavour. Interesting!


  2. EleonoraNW3 12 January 2011 at 22:23

    I agree with Ascanio, all the ingredients are tasteful, these balls must be so yummy 🙂



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