Okara. How to use?

Cafe Society
1

I made soy milk this morning. This left me with okara, or soybean pulp. I didn’t know what to do with it, so I chopped up some onion and threw it in with some Vegemite, minced garlic, black pepper, red pepper flakes, bread crumbs, and shredded Tillamook cheddar cheese, and mixed it all up. I made patties and fried them in oil. Not bad, actually. Not something I’d order at a restaurant, but not bad. Good with catsup, too. It’s probably even fairly healthy. But I’d like to try a real recipe.

I haven’t made any bread yet, so I’d rather not get into using it in bread-making. Besides, I understand I’ll have to dry it. Seems like a pain. So when I make more soy milk, I’ll have about 3/4 cup of mush the consistency of thick Cream of Wheat.

Ideas, please?

2

I nuked the two remaining patties this morning, and topped them each with an egg, sunny-side up. Pretty good. If only I’d added some sage…

3

I keep seeing this thread title and thinking you mean okra. For which I also have no suggestions.

4

I suppose instead of patties, I could make balls and use it like falafel.

Or else try a soup recipe.

5

Guambo, of course.