Soy 2×1 – Milk and okara’s croquettes
Have you ever tried to make soy milk at home? It requires a few more minutes than to buy it ready but it is simple and it is definitely cheaper. Soy milk can be simply drink it or use it to make preparations such as tofu, mayonnaise, soy butter and others. Preparation of soy milk produces a byproduct really interesting and with a proper name: okara.
The okara is a real ingredient: a cream of soy which is fantastic for mousses, cakes, cookies, hummus, croquettes and much more.
300 grams of organic soybeans
3 Liters water
Soak the soy for 24 hours. After this time, heat the water in a pot. Rinse the soybeans that will be softened and put it in the blender adding hot water slowly and blendering. Pour the cream into the pan stirring the remaining hot water and boil 15 minutes while stirring. Strain the whole through a linen cloth or cotton (preferably washed only with water, no soap) over a large bowl. The filtered liquid is soy milk, the pulp that remains in the cloth is the okara, soy bran that you can use immediately or freeze. If you use soy milk as an ingredient in other preparations (tofu, mayonnaise) leave it natural, or you can flavor it with vanilla infusing for an hour. Then strain and store the milk in the refrigerator using/drinking within a week. Alternatively, you can also flavor with cocoa, cinnamon or other spices and sweeten with honey, malt or brown sugar.
200g chickpea flour + 2 tablespoons for breading
1 teaspoon of turmeric
1 pinch of red pepper
2 tablespoons oil
1 clove of garlic
some stems of chives
a few leaves of fresh mint
In a bowl, mix okara (remove it from the freezer the day before you use it), flour, salt, spices and chopped garlic and herbs. Stir until creamy and smooth. Cover, and refrigerate for 30 minutes. Take a small amount of compound at a time and form into balls with your hands, roll them in chickpea flour. Cook them in a pan with a little olive oil until they are golden on all sides. Keep warm and serve with a sauce.