Did I mention before that making soya milk leaves you with heaps of left over pulp? This pulp, called okara, is full of goodness and protein. I refuse to ditch into my caddy (food waste bin), so every week I have to come up with more recipes to use it up. It’s not easy. And not all of the recipes are winners (you should ask my daughter about nuggets that I made one time, which I had to have for lunch for months to come…).
But these chicken patties are a different story. Crispy on the outside and moist on the inside. I had three straight from the oven, topped with a sweet chili sauce. yummy!
So, here’s what you need:
- 2 cups of wheat gluten (the staff you make seitan with)
- 1 tbsp of vegetable bullion
- 2 tsp of corn flour
- 1 tsp of salt
- 3 cups of okara
- 3 tbsp of sunflower oil
And here’s how to make it:
- Mix wheat gluten with vegetable bullion, corn flour and salt in a bowl
- In a separate bowl mix okara with sunflower oil
- Add okara to the first bowl with wheat gluten and mix well
- Form patties and fry on a pan 1 min on each side (don’t be tempted to brown them)
- Place patties in the oven heated to 230 Celsius for 15 min, turning them half way through
- Enjoy 🙂