Ingredients ¼ cup butter
¼ cup bacon drippings
1 ½ cups chopped red onion
2 cups chopped red bell pepper
2 cups chopped green pepper
2 tablespoons roasted garlic
4 cups drained canned or cooked black soybeans
2 ½ cups cooked Edamame (sweet green soybeans)
1 ½ cups Panko (Japanese bread crumbs)
1 cup soy grits
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
8 eggs, beaten
2 cups soy flour
1 ½ cup yellow corn meal
1 ½ cup blue corn meal
Soybean oil, as needed for frying
Instructions In large skillet over medium high heat, heat the butter and bacon drippings.Add red onion and red and green peppers.Cook until slightly browned. Add garlic and cook another minute or so.Remove from heat and set aside.In large bowl with potato masher or large spoon, mash ½ of soybeans.Stir in remaining soybeans, onion/pepper mixture from skillet, Panko, cilantro, soy grits, salt and pepper and eggs.Shape into patties.In large deep plate or pie plate combine soy flour, yellow and blue corn meals.Coat cakes in corn meal mixture.Cover and chill one hour. In large skillet over medium high heat, heat ¼ inch soybean oil until hot.Add cakes, a few at a time, and cook on each side until browned.
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