I made some soya milk today and faced the usual problem of what to do with the left-over pulp. I decided to play, and this is what I came up with:
Okara from 1 litre soya milk (about ½ to 1 cup)
2 cherry tomatoes
1 small onion
3 brown cap mushrooms
1 clove garlic (or to taste)
1 tbsp mixed seeds (Food Doctor fennel and caraway flavour)
3 tbsp gram flour (aka chick pea or garbanzo bean flour)
2 tbsp wholewheat flour
Splash of soya milk
Olive oil for frying.
Note: all tbsp are heaped.
Mince the vegetables and garlic, and add to the okara in a mixing bowl with the splash of soya milk (which happened to be in the bottom of the soya milk maker, and is not necessary) and the seeds. Add the gram flour and then the whole wheat flour a spoon at a time, mixing well between each seed. You should end up with a fairly stiff batter. Stop if you reach this stage before using up all the flour! If it’s not stiff, add more flour a tbsp at a time, alternating between the gram and wheat fours, until you are satisfied.
Fry ’em in olive oil until nice and golden – a heaped tbsp of batter makes a nice-sized patty. The result is somewhere in-between a latke and a pakora, and this recipe makes five (typical!).