Dish with chia and okara cakes and bunch of parsley Dish with chia and okara cakes and bunch of parsley

Chia and okara cakes


100g okara (soybean pulp)
2 tablespoons chia seeds
2 tablespoons sunflower seeds
chopped parsley
small onion
water q.b.
curry q.b.
cumin q.b.
sea salt q.b.
extra virgin olive oil


Mix okara (soybean pulp resulting from the preparation of soy milk) with chia seeds, onion and chopped parsley. Grind the sunflower seeds and add to the mixture.
Add the cornstarch and seasoning to taste. Mix well and add water until you get a malleable mass.
If the mixture is too runny, add more cornstarch. If it is very compact, add more water.
Shape small balls and bake them in the oven in a form greased with olive oil.
These cakes are very rich in fibre and a very good use to the okara that is left from making soya milk at home.

Suggestion: If you prefer, you can also fry or you can freeze the small balls to cook later.

Insert date: 2013-08-26 Last update: 2013-08-28

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Authors > Translators > Carolina Freitas
Authors > Contributor writers > Cristina Rodrigues
Recipes > Main Dishes