okara savoury cakes

As promised, here is the recipe for the left over Okara from the soy milk/tofu of my previous post.

I'm not a fan of food wastage and try to incorporate any byproducts into new recipes.

Okara is the perfect example of this. Not only is it a versatile ingredient, but also very nutritionally beneficial.

One hundred grams of wet paste contains 3.2 g of protein as well as 4.1 g of fiber and 80 mg of calcium with only 50 calories. Okara also provides small amounts of iron, niacin, riboflavin and thiamine.

Much like tofu, Okara acts like a sponge adopting its surrounding flavours.

Wet Okara paste.

Usually I add any left over Okara into a bread mix, but this time I opted for something a little different.

Savoury pancakes!

Joel says these pancakes taste potato-y, which made them the perfect candidate for a fishy compliment.

You really could top these delicious savoury cakes with whatever you choose, but I have gone with smoked trout.

Have I expressed my love for smoked trout?

No? Well, I adore smoked trout.

It's on the menu at least once a week.

Ingredients

(makes 12)

 1 1/2 c or so left over okara from making tofu

1 c buckwheat flour

1 tsp bi-carb soda

1/2 c almond milk

1 c water

pinch of salt

coconut oil for frying

Whisk all ingredients together until it comes together in a batter-like consistency.

Heat a teaspoon of oil in a heavy based pan and spoon dessert spoon sizes of the batter into the pan.

Cook each side for 5-7 minutes.

Once cooked through place on a cooling rack for a couple of minutes.

Top with your desired topping.

I have gone with some smoked trout and freshly chopped chives.