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Chesapeake-style Soy Cakes
Photo: David Holifield

Chesapeake-style Soy Cakes

15 ingredients 1 steps fandom
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Estimated Nutrition (whole recipe, rough)

262
Calories
13g
Protein
7g
Fat
40g
Carbs

Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 11 portions →
Ingredient Portion assumed kcal
Wheat Bread 1 slice (30g) white 79
Egg 1 large egg (50g) 78
Onion 1 medium (110g) 44
Carrot 1 medium (61g) 25
Lemon juice of 1 lemon (48ml) 12
Soy Sauce 1 tbsp (15ml) 9
Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Thyme 1 tsp dried (1.4g) 4
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0
Soybean not in our table 0
Soybean Oil not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • =
  • 2 1/2 quart soybeans, cooked and drained*
  • 10 oz fresh whole wheat bread crumbs (1-1/4 qt)
  • 2 1/2 cups onions, finely chopped 13 oz
  • 1/4 cup garlic, minced 1 oz
  • 1 1/4 cups carrots, grated 7 oz
  • 1 1/4 cups soy protein isolates 5 oz
  • 2/3 cup fresh parsley, chopped
  • 2 1/2 tsp dried thyme, crushed
  • 2 1/2 tsp salt
  • 1 1/4 tsp ground pepper
  • 5 eggs, beaten
  • soybean oil as needed
  • 24 lemon wedges
  • =

Directions

1

Coarsely mash cooked soybeans until lumpy. Combine all ingredients in large bowl. Form 1/3-cup portions into patties. Cook on a lightly oiled griddle over medium heat until thoroughly heated and browned on both sides. Serve 2 cakes per serving with a lemon wedge. *Add 1 pound dry soybeans to 1-1/2 to 2 quarts boiling water; boil 5 minutes. Cover pot, remove from heat and let stand 1 hour. Drain; add 1-1/2 quarts water. Do not add salt at this point or it will delay the softening of the beans. Bring beans and water to boil; reduce heat and simmer, with lid tilted on pot, about 3 hours or until beans are tender. Yield: 1 to 1-1/2 quarts cooked beans. Recipe from United Soybean Board

Recipe sourced from fandom

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