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IngredientsEdit

  • 2 1/2 quart soybeans, cooked and drained
  • 10 oz fresh whole Wheat bread crumbs (1-1/4 qt)
  • 2 1/2 cups onions, finely chopped 13 oz
  • 1/4 cup garlic, minced 1 oz
  • 1 1/4 cups carrots, grated 7 oz
  • 1 1/4 cups soy protein isolates 5 oz
  • 2/3 cup fresh parsley, chopped
  • 2 1/2 tsp dried thyme, crushed
  • 2 1/2 tsp salt
  • 1 1/4 tsp ground pepper
  • 5 eggs, beaten
  • soybean oil as needed
  • 24 lemon wedges

Directions Edit

  1. Coarsely mash cooked soybeans until lumpy.
  2. Combine all ingredients in large bowl.
  3. Form 1/3-cup portions into patties.
  4. Cook on a lightly oiled griddle over medium heat until thoroughly heated and browned on both sides.
  5. Serve 2 cakes per serving with a lemon wedge.
To cook soybeans
  1. Add 1 pound dry soybeans to 1-1/2 to 2 quarts boiling water; boil 5 minutes. #Cover pot, remove from heat and let stand 1 hour.
  2. Drain; add 1-1/2 quarts water. Do not add salt at this point or it will delay the softening of the Beans.
  3. Bring Beans and water to boil; reduce heat and simmer, with lid tilted on pot, about 3 hours or until Beans are tender. Yield: 1 to 1-1/2 quarts cooked Beans.


Recipe from United Soybean Board

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