Okara Nuggets
Okara, the pulp left over from making soy milk, is a wonderfully versatile ingredient that can be used in many dishes — for example, as a base for simple, savory nuggets..
Okara Nuggets with spring onions and wild garlic dip
Watch this recipe in the video
Ingredients
Okara (about half of the yield from 200 g soybeans → roughly 90–125 g, depending on how well it’s drained)
2–4 tbsp chickpea flour (for binding)
1 tbsp soy sauce
3–5 tbsp breadcrumbs or ground oats (plus extra for coating)
Spices of choice (e.g. paprika, garlic powder, black pepper, salt, curry, smoked paprika)
A little oil for frying
Instructions
Place the okara in a bowl, lightly squeezing out any excess liquid if it is very moist.
Add the chickpea flour, soy sauce, breadcrumbs (or oats), and spices to the bowl.
Mix until a soft, slightly sticky dough forms, adjusting the consistency by adding more flour if too wet or a splash of water if too dry.
With slightly moistened hands, shape the mixture into small nuggets.
Heat a little oil in a pan over medium heat.
Fry the nuggets for about 3–4 minutes per side until golden brown and lightly crisp.
