Okara Patties

This is our modern and vegan take of #68 of the 100 Tofu Recipes from the Edo period in Japan. You won’t believe it’s made from okara!



Ready In:

30 minutes


330 calories (2 patties)

Good For:


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About This Recipe

By: Noriko Shindo

I’ve always disliked Okara – that dry, crumbling by-product of Tofu and Soy milk. Then I ran into this recipe online but found it had a lot of non-local ingredients. So, I replaced everything imported so that you can just walk into a supermarket to get the ingredients. Trust me, you will never look at Okara in the same way again!


  • 250g Okara
  • 200g Cooked Brown Rice
  • 90g Yamaimo (山芋)
  • 30g plain flour
  • 30g Potato Starch
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Parsley (dry or chopped fresh)
  • 1 Teaspoon Paprika
  • 1 Teaspoon Ground Cumin
  • 3 Tablespoons Ketchup
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Miso (Or 2 Tablespoons nutritional Yeast)
  • Oil for cooking
  • Buns, vegetables, sauces for making into a burger



Yet another recipe packed with protein and fibre! If anyone ever tells you they are out of ideas for plant-based protein….this one’s for you.

  • Iron (Helps function of hemoglobin) 17% 17%
  • Protein (helps strengthen bones, heart, and muscles) 14% 14%
  • Dietary Fiber (helps lower blood cholesterol and aids with constipation) 12% 12%

Step by Step Instructions


Skin and grate the Yamaimo in a bowl and add the ketchup and the soy sauce, and mix. Set aside.


In a separate bowl, mix together the flour, potato starch, baking soda, salt, and spices.


Add in the okara, rice, and the Nagaimo mix made in step 2 and mix thoroughly.


 Cut into 8 equal pieces and make into patties.


Heat a pan with oil on mid heat, and grill both sides of the patties until they are brown (about 4-5 min each side).


Serve on buns with vegetables, sauces, and spreads of your choice, and enjoy!

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