Pork-Okara Hamburger [By-Product Of Soy Milk]

Made soy milk the other day ended up with lots of soybean pulp (aka okara) in the freezer. I have been using it both in baking and cooking for past three days! Small amount each day, what a high protein week for us!

I baked some muffins last night, it tasted good but texture wise was not what I expected. Going to try another batch soon. Today, we had this hamburger made with 50% meat and 50% okara. Added some creamy sweetcorn to add texture as well as a little liquid into hamburger as I am trying to cut down egg consumption in the family. My boys loved it so much, the elder one ate three pieces for his dinner! I was surprised to find an empty plate on the kitchen bench after I came out from my "laboratory" (photographing).

Ingredients (makes 4-6 pieces:
120 g minced pork
A:
1/2 tsp Worcestershire sauce
1 tsp oyster sauce
1/2 tsp sugar
Salt
Pepper

B:
120 g fresh okara (soybean pulp)
1 clove garlic, finely chopped
1 tbsp chopped parsley
1 tbsp all-purpose flour
4 tbsp creamy sweetcorn

Oil for pan-frying

Methods:

1. Mix and marinate minced pork with ingredients A for about 10 minutes. Add in ingredients B, mix well and set aside for about 5 minutes.
2. Divide and shape mixture into patties.
3. Heat oil in pan, pan fry patties with low-medium heat till cooked and continue to cook till browned on both side.
4. Remove patties from pan, drain excess oil on paper towel.
5. Serve warm with some okonomiyaki sauce or other sauce as preferred.