Okara "Crab" Cakes

Recipe courtesy of:
Fatfree Vegan Kitchen

Okara "Crab" Cakes

2 slices whole wheat bread, broken into large pieces
1/2 cup minced celery (use a food processor to chop all vegetables quickly)
1 large onion, chopped
2 carrots, minced
1/2 green pepper, minced
1/4 cup chopped parsley
16 ounces okara (about what you get from making one batch of soymilk in a soymilk machine)
1/2 cup oatmeal (the quick kind, not instant)
1-2 tbsp. Old Bay seasoning
1 tsp. nori or dulse flakes (may use other flaked sea vegetable)

In a food processor or blender, whirl bread pieces into fine crumbs. Place on a baking sheet and toast in the oven for 8 to 10 minutes, or until dried and toasty. Remove from oven and set aside.

In a non-stick skillet, cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes.

In a large bowl, combine okara, sautéed vegetable mixture, oatmeal, and seasonings. Mix well and set aside to "rest" for 10 minutes.

Preheat oven to 350° F. Using about 1/4 cup for each, form mixture into about 15-20 patties about 2 inches across and 1/2 inch thick. Coat each side of the patties with bread crumbs and place on a nonstick baking sheet. Bake 15 minutes. Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 15-20 minutes.

These are delicious served with spicy cocktail sauce or vegan tartar sauce; they also make an excellent sandwich on French bread.

Note: If you don't have okara, you can use tofu instead but you may need to add more or less oatmeal. Drain and mash the tofu well, and add oatmeal until the mixture will hold together when you try to make it into patties.

Makes 4 servings. Per serving: 195 Calories (kcal); 5 g Total Fat; (22% calories from fat); 8 g Protein; 35 g Carbohydrate; 0 mg Cholesterol; 154 mg Sodium; 15 g Fiber; 3.5 Weight Watcher's points