These veggie burgers are absolutely delicious. They use the okara, which is the dry pulp of the soybean that's left over after you make soy milk. It's absolutely loaded with protein and fiber. If you'd like to know how to make soy milk, click here.
1 cup minced vegetables, such as onion, carrot, rutabaga, celery root, and turnip
1-2 tablespoons olive oil or coconut oil to saute the vegetables until tender
1 tablespoon seasonings or spices of your choice
1 cup okara
3-5 tablespoons flaxmeal, garbanzo bean, amaranth or rice flour
more flour or oat flour as needed to thicken
In a large frying pan, sauté vegetables with oil or water for about 8-10 minutes until tender. Add spices and okara, mix well, and sauté 2-4 minutes more. If the mixture is too moist, either cook further until it thickens, or stir in a little flour, 1 tablespoon at a time, until you can shape the mix into patties. Make the patty shapes. Cook them in a little olive or coconut oil until cooked through, or place on a lightly oiled cookie sheet, and bake at 350 for 20 minutes. Turn once for better crunch all around. When served on a roll with traditional fixings, they make a good sandwich, or you can use them as dinner patties or snacks. They can be frozen after cooking and regrilled, but are a little fragile after thawing.
If you've got leftover okara, you can also freeze it in little baggies to pull out use whenever for more veggie burgers, a vegetarian meat loaf, etc.