Okara savoury pancake with a curry filling

As I just made by own tofu last night, I had lots of okara to use. Therefore by doing some research I found some really good recipes from some sites for inspiration about how to use the okara. I found a brilliant recipe on The Messy Vegetarian blog.

I have slightly adapted the recipe to make it more like a savoury pancake that me and my mum had it for lunch. It was soooo delicious, and as my judge, my mum labeled it 'most definitely blog worthy.'

There are many recipes that I make where she says they are good but not good enough for the blog whereas my sister just says every dish is good and could go on the blog! So be sure that this recipe has gone through vigorous testing and has been approved for a brilliant flavour! :)

I am absolutely terrible at making pancakes (and I mean REALLY bad!) - as I always end up with a gooey mess in my pan that doesn't even remotely resemble pancakes AT ALL! However making these carefully in a non - stick pan with coconut oil seemed to work for me. You can still see in the picture (even though I have tried to disguise it) it isn't exactly perfect, but I am trying to get better at it, and for me these pancakes have been my first successful ones in YEARS! :)

For other terrible pancake makers I have included tips below on how to make sure these work (and they did work which I am ecstatic about!)

Served with a light watercress salad

Ingredients 

(Serves 3)

For the Pancake batter

• 180g of okara (not dried and slightly moist)
• 80ml of soy milk (or other non dairy milk)
• 2tsp of olive oil 
• 1/2 tsp of ground turmeric 
• 1 tbs of flour (I used brown rice flour and it was delicious) 
• 1 1/2 tbs of nutritional yeast 
• 3 tsp of onion powder
• 1 1/2 tbs of cornflour
• Salt to taste (around 1 tsp)
• 1 1/2 tsp of egg replacer + 1 1/2 tbs of water 

For the curry filling 

• 1 onion 
• 1 clove of garlic 
• 3 - 4 medium chopped tomatoes 
• 1 tsp of olive oil (you can omit this if worried about calories etc.)
• 1/2 tbs of garam masala 
• 2 tbs of pancake batter above 
• 1/2 a chopped pepper 
• 1 chopped green chili 
• Salt and pepper to taste 

Method 

1. Put all the pancake batter ingredients - except for the egg replacer, in a bullet food blender (or just a normal blender) and blend until very smooth. 
2. Beat the egg replacer in the water and then add to the batter. Blend again. The batter will not be watery like pancake batter but more doughy (so don't worry if it didn't turn out like actual pancake batter) 
3. Heat the non - stick frying pan with some coconut oil (or other oil) until VERY hot (so that when you flick water on it, the water spits and 'dances') 
4. Scoop out 1/3 of the batter into the frying pan and press down the batter with a fork to make a circle of batter - it needs to be relatively thin. 
5. Wait around 3 -4 mins until it looks like the top is dry. Then very, very carefully lift, with a spatula, the pancake off the frying pan. Carefully flip the pancake over and cook for 2 -3 mins 
6. Lift the pancake off the frying pan and repeat with the rest of the pancake batter (twice more as you have 2/3 to go) - make sure you leave 2 tbs of the batter for the curry filling 
7. Set aside the pancake to cool
8. For the curry filling - chop the onion, garlic and tomatoes 
9. Sauté the onions and garlic with 2 tbs of water and the olive oil - do this for around 5mins 
10. Then add all the other ingredients and cook for another 5 mins 
11. Add to heaped spoonfuls of the curry filling to each pancake and fold over (like in the picture) 
12. Serve with a small side salad and enjoy!