Okara Veggie Patties
One okara use that gets mentioned alot is the patty or “burger” and so last night we gave it a try. Grated parsnips, carrots, chopped onion, chopped leek and a little garlic were sauteed and mixed with okara and a little flour. This was made into patties and breaded, then fried but only a few were cooked before I decided to add an egg to the mixture. The mixture plus egg held together well, these could be served without falling apart in transfer to plate.
What can I say? The flavor was great. The texture? Really not bad but not what I wanted in a patty. More vegetables and some cooked brown rice would have fleshed them out nicely, maybe a little nut meal… 
I have long thought that a common problem people have with tofu is that they try to use it as something it is not. Tofu is best served as tofu! Substitutions can lead to tragedy (ye famed pink spaghetti sauce?) while other applications boast a delicious food that is simply tofu. I’m reminded of a visit from a friend; she asked what the music playing was. I replied, “Grateful Dead” and she exclaimed in astonishment, “but this is so nice!…”
And so it is, I find, with okara. It is unlike other foods. If one makes soy milk on any kind of a regular basis, one will have okara and it is good, nutritious food that should be used and can be difficult to use up at the same time. I feel like I’m still working on figuring okara out.�
