Chesapeake-Style Soy Cakes (Foodservice)

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Average User Rating: 

Average: 4 (2 votes)
Recipe Provided By:

Nutrition Per Serving: 

Calories 240, Cholesterol 42.6 mg, Protein 19.2 g, Fiber 5.7 g, Fat 8.4 g, Sodium 189 mg, Carbohydrate 24.4 g, Calories from Fat 30%


2 1⁄2 quarts
Soybeans, cooked and drained*
10 ounces
Fresh whole wheat bread crumbs
13 ounces
Onions, finely chopped
1 ounce
Garlic, minced
7 ounces
Carrots, grated
5 ounces
Soy protein isolates
5⁄8 cups
Fresh parsley, chopped
2 1⁄2 teaspoons
Dried thyme, crushed
2 1⁄2 teaspoons
1 1⁄4 teaspoon
Ground pepper
5 units
Eggs, beaten
Soybean oil (as needed)
24 units
Lemon wedges

Instructions for Chesapeake-Style Soy Cakes (Foodservice)

Coarsely mash cooked soybeans until lumpy.

Combine all ingredients in large bowl. Form 1/3-cup portions into patties.

Cook patties on a lightly oiled griddle over medium heat until thoroughly heated and browned on both sides.

Serve 2 cakes per serving with a lemon wedge.

*Cooking method for soybeans:

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.

Drain; add 1-1/2 quarts water. Do not add salt at this point or it will delay the softening of the beans.

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.