Recipe makes 11 rounds about 3-1/2″ by 1/4″ thick
1 cup okara (how to make okara)
1 cup cooked steel cut oats (how to make steel cut oats)
1/8 cup flax seed meal
1 cup flour
1 tsp baking soda
1 tbsp vital wheat gluten
1/4 tsp coarse kosher salt
1/2 tsp old bay seasoning
Note (7-22-17) I used 1 tsp of baking powder in first two batches but I didn’t think it was doing anything because there is no liquid to activate it – although there is a lot of moisture in the okara and oats; in the 3rd batch I did not use the baking powder and I didn’t find any difference in texture, height, or taste when I first made them. I had saved a few from batch 2 for comparison. I stored them all in the refrigerator. The next day I tasted batch 2 and batch 3 and there was a remarkable difference. Batch two was softer, puffier, and tastier. Batch 3 didn’t have the nice texture, good taste, and awesome mouth feel of batch 2. Then I wrapped one of each in parchment paper and placed in the steam basket over steaming hot water for a few minutes and then tasted; batch 2 was still the winner. So my determination is that the baking powder is being activated by the moisture in the okara and cooked oats. Try it for yourself both ways and see what you think, let me know, I’d love to hear from you!
The collage picture Lunch and Lunchtime (see below) is the third batch I made without the baking powder. The other pictures in this article is batch 2 that included baking powder in recipe.
I think these would be good cold too and could be a quick grab and go breakfast cake, perhaps experiment with adding some plumped dried fruit such as cranberries, cherries, apricots, or raisins and leave out savory seasoning unless you like that combination.
Mix all ingredients together with a spoon very well. Use hands to bring dough together and knead the dough to be sure all ingredients are mixed together well. The dough will be a bit sticky but is manageable – don’t add flour – just keep working the dough and roll into a log that is about 2″ diameter, cut into 11 patties. Take each patty one at a time and flatten a little at a time by using fingers and thumb to form flat patty.
Heat black iron skillet, greased well, place as many patties as will fit without crowding, cover skillet – keep covered, don’t peek, the moisture is important in developing the texture and flavor, time 8 minutes on each side. When you lift lid to flip the round let the moisture drain into sink not into frying pan. When done remove rounds and place in a casserole dish or another skillet with lid and place in warm oven. Serve warm.
I think these would be good cold too and could be a quick grab and go breakfast cake.
With savory seasoning they are great flat bread to top with all sorts of veggies.
These rounds have a texture and springiness that could be used as a meat substitute for sausage patty or thin burger patty, if other ingredients were to be added such as liquid smoke and some other seasonings such as cumin, black pepper, garlic powder, additional old bay or cayenne. Other ingredients such as chopped scallions or sunflower seeds would be good too.