Ingredients:
| 2 1/2 quarts | Soybeans, cooked and drained* |
| 1 1/4 quarts | Fresh whole wheat bread crumbs |
| 2 1/2 cups | Onions, finely chopped |
| 1/4 cup | Garlic, minced |
| 1 1/4 cups | Carrots, grated |
| 1 1/4 cups | Soy protein isolates |
| 2/3 cup | Fresh parsley, chopped |
| 2 1/2 teaspoons | Dried thyme, crushed |
| 2 1/2 teaspoons | Salt |
| 1 1/4 teaspoons | Ground pepper |
| 5 | Eggs, beaten |
| 24 | Lemon wedges |
| As needed | Soybean oil |
Instructions: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.
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%
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