Fusion

Seafood Patty With Okara

Sometimes I would make my own soy milk either with regular soybeans or black beans. Whenever I make soy milk, I would keep the soybean pulp or also known as “okara” to be used in making other dishes, to prevent wastage. It is a nutritious ingredient that you can add on to your own meals. Be creative!

Today, I made some seafood patties for our dinner. It was delicious. With the addition of okara, it made the patties quite filling. Paired together with some salad. This easily becomes a simple but scrumptious, hearty meal.

Ingredients

  • 100g okara
  • 250g skinless salmon fillet
  • 85g shrimp (washed and peeled)
  • 10g chopped spring onion
  • 100g fish paste
  • 1/2 tbs garlic powder
  • 1/2 tbs onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp cajun powder
  • 1 tsp salt or add to taste
  • 1 tsp black pepper
  • 1/2 tsp sugar
  • 1 tbs potato starch
  • 1 large egg

Method

Note 1 : If your food processor is big, you can just add in all the ingredients except the spring onion, and blend until it becomes a thick paste, otherwise you have to do the salmon and shrimp separately and mix the rest of the ingredients in a bowl, which is what I did. Add the spring onion manually into the paste until well combined.

Note 2 : Your okara must be thoroughly squeezed dry, and be as fine as possible. This is how you get the best mouth feel of your patty. I know that there are some soy milk machine that can make soy milk even without pre-soaking the beans, hence the pulp would be coarser. So preferably use beans that has been pre-soaked. (see picture below)

  • Slice the salmon fillet into cubes, remove all the fishbones that might be embedded in it. Put everything into the food processor, blend until it becomes a thick paste. Transfer it into a big bowl.
  • Put the shrimp into the food processor, blend until it becomes a thick paste, add it into the salmon paste.
  • Add the rest of the ingredients and mix until everything is well combined.
  • Refrigerate for an hour before frying
  • In a heated frying pan, add some oil just enough to submerge half of the patty. At medium high heat, wait for the oil to sizzle. Submerge the tip of a wooden chopstick into the oil. If there are any bubbles surrounding the chopstick, this indicates that the oil is ready for frying.
  • Portion each patty using an ice cream scooper and flatten it into 1/2 inch thick patties. You may need a spoon to assist in scraping the sticky paste from the scooper. Fry for about 2 minutes or until the sides become golden brown. Flip the patty and continue to fry the other side for about 2 minutes. Reduce the heat if the patty is browning too quickly.
  • Use a strainer to strain any oil or put it on a plate lined with paper towels. Serve with your favourite sauce. I prefer mine with Thai chili sauce.
Texture like those of chicken nuggets.