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.
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.
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.