Yesterday I made tofu using lemon juice and soy (see Easy Home Made Tofu Recipe). This creates a byproduct, known as Okara, its the insoluble fiber, carbs and proteins in the yellow mung beans. You filter these out as you make Soy milk, and tofu.
It's a pity to throw this away because there's plenty of nutrition in it, and there's a number of things you can do with it. Like soy, it's a useful vegetarian ingredient and can be used in place of a high protein course pastes. One of these is the classic recipes its suitable for is Thai fish cakes.
Replacing the fish protein with mung bean protein from the Okara is a great way to use it up.
Okara has no flavor of its own and a paste texture. It's really a filler for this recipe, acting as the replacement for the fish paste. The interesting texture usually comes from sweet corn and the flavors from the red curry paste. That's very much how the traditional recipe works, jazzing up cheap ground fish meal with curry flavors and vegetable textures!
The basic recipe is simple, mix the ingredients together, form small round patties of the mixture, then fry those mixtures in a low heat to cook them through and brown and crunch the outer surface.
1 Cup Okara (Soy bean residue)
2 Cups Frozen Sweet Corn Kernels
1 Cup Wheat Flour
2 Tablespoons Red Curry Paste
2 Tablespoons thinly sliced Kaffir Lime Leaves
1. Mix everything together until its well combined
2. Make smallish tablespoon sized patties. Don't make them too big, the need to cook through.
3. Get the oil on a low heat, around 150 degrees celsius, and fry off the cakes.
4. Drain and serve with sweet chili sauce (optional).