These okara burger patties are great inside a wrap or a burger, and are great for implementing a zero waste kitchen.
What is Okara?
Okara is the soy pulp that is left after straining and making soymilk. You can use this leftover okara for a variety of different recipes.
About The Patties
These are the first iteration of okara patties and used a baking method rather than a pan-frying method in order to reduce the amount of oil used. I also added additional health-boosting supplements in order to optimize the foods that we eat.
These patties are not particularly similar to garbanzo bean patties or regular mock beef patties. However, they are an option when. you have leftover okara, and do not want to waste the edible pulp:)
I also found that for whatever reason, these patties were better the next day after they have been in the refrigerator for a while. I think the ingredients integrate better and the patties overall congeal a bit better.
This recipe uses a beef broth base, however, for a vegetarian version, you can use the vegetable broth listed in the recipe card below.
How To Eat Okara Patties
- I like them with these rosemary & garlic Reduced Gluten Wraps sandwiched between veggies, sprouts, and mayo or this garlic aioli. (wraps to be posted)
- I’ve had it with spinach and cheese melted on top. I like these patties the best in wraps, however.