Monday, August 15, 2005

Okara Savoury Balls

The remaining okara after using it in my custard bun I have decided to make something savoury out of it.

I added plain flour, a pinch of 5 spice powder, grated carrot, salt, pepper, a little sugar and ⅓ tsp of bicarb to make the vegetarian balls lighter and fluffier. I never measure anything when cooking (not baking where it requires precision to the tee), it's all about experimenting with taste and texture.

Shape the mixture into balls and deep fry them. The balls were actually quite tasty not a wee bit grainy as I would expected. Big King said they tasted like potatoes.

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