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Chesapeake-Style Soy Cakes (Foodservice) Recipe
| Soybeans, cooked and drained* | |
| Fresh whole wheat bread crumbs | |
| Onions, finely chopped | |
| Garlic, minced | |
| Carrots, grated | |
| Soy protein isolates | |
| Fresh parsley, chopped | |
| Dried thyme, crushed | |
| Salt | |
| Ground pepper | |
| Eggs, beaten | |
| Soybean oil (as needed) | |
| Lemon wedges |
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.
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%
