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Yesterday I made tofu using lemon juice and soy (see Easy Home Made Tofu Recipe). This creates a byproduct, known as Okara, its the insoluble fiber, carbs and proteins in the yellow mung beans. You filter these out as you make Soy milk, and tofu.

It’s a pity to throw this away because there’s plenty of nutrition in it, and there’s a number of things you can do with it. Like soy, it’s a useful vegetarian ingredient and can be used in place of a high protein course pastes. One of these is the classic recipes its suitable for is Thai fish cakes.

Replacing the fish protein with mung bean protein from the Okara is a great way to use it up.

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