Dish with okara and spinach meatballs and parsley Dish with okara and spinach meatballs and parsley

Okara and spinach meatballs


100g okara (soybean pulp)
1 cup spinach leaves
1 small onion
1/2 cup sunflower seeds
2 tablespoons corn starch
1 tablespoon corn flour
1/2 coffee spoon sea salt
1/2 coffee spoon curry
extra virgin olive oil q.b.


In a grinder or blender add the okara, onion, spinach and sunflower seeds. Chop everything up until you obtain a homogeneous mixture.
In a bowl, add the salt, curry, corn starch and corn flour to the mixture.
If the mixture is too runny, add more flour. If it is too compact, add soy milk or water.
Form meatballs and bake in the oven, in a tray greased with olive oil.



You can make a large dose and freeze. Thus, when you have less little time to cook, you just have to fry.
This is a recipe rich in fiber and a great way to enjoy the soybean pulp resulting from the preparation of the milk in a soymilk maker.
It is also a good recipe for picnics or for children snacks.


Insert date: 2013-10-22 Last update: 2013-10-24

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