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OKARA AND JERUSALEM ARTICHOKE RISSOLES

Ingredients

500 g yellow soybeans
1.5 l water
400 g Jerusalem artichoke
200 g okara
40 g wholemeal breadcrumbs
2 cloves garlic
10 tbsp extra virgin olive oil
Salt to taste
Cumin or curry power to taste
3 tbsp black sesame

Legenda

qb = quanto basta
Cc = cucchiaio
cc = cucchiaino
pz = pizzico

Preparing the okara

Soak 500 g yellow soybeans in 1.5 l water overnight. The next day they will have tripled in volume: drain and process in a food processor. Pour the resulting purée into a high-sided pan with 1.5 l water. Bring to the boil and cook for 30 minutes over a low heat. It will tend to clump together and bubble over; to prevent this, add a glass of hot water every ten minutes or so. Allow to cool and drain through a colander lined with a muslin cloth. The liquid that filters through is soy milk, which you can curdle using nigari or lemon juice (or apple vinegar) to make your own tofu, or use as it is in cakes, sauces etc. The residue in the muslin is okara. Squeeze it out well and use it to make the following recipe.

Preparing the patties

Clean the Jerusalem artichokes and cut into cubes. Heat extra virgin olive oil in a non-stick pan and sauté the artichoke with the crushed garlic, salt and curry powder, and cook until it is starting to fall apart. Remove from the heat, allow to cool slightly and add the okara and breadcrumbs, then form into rissoles. Cover in the black sesame, place on slightly greased baking paper on a tray and cook in the oven for about 20 minutes at 200°C. If necessary, drizzle a little oil over the top of the rissoles.

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