Ingredients (about 15 units):
200 g of okara (soy pulp)
1 cup cashew
parsley qs
1/2 cup cornstarch
1 onion
1/2 cup corntarch
1 teaspoon of turmeric or saffron
breadcrumbs qs
marine salt qs
Preparation:
In a food processor chop the cashew roughly.
In a bowl, mix the okara (which can take advantage of soy milk preparation) with cashews, onion, parsley and salt. Add the corn starch and turmeric (to give yellow color). Mix well until a homogeneous, malleable dough. If necessary, add some breadcrumbs or a little water.
Mold small balls and bake them in a slightly greased baking sheet with oil. Monitor closely and if needed turn them around. Serve decorated with parsley.
Suggestions: You can make many at once and freeze for later use. If let in the refrigerator for some time, the dough will be easier to mold.
They are ideal for parties or picnics or to eat with tomato rice.
Insert date: 2015-01-16 Last update: 2015-05-26
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Authors > Contributor writers > Cristina Rodrigues
Recipes > Main Dishes
