Chesapeake-style Soy Cakes

Chesapeake-style Soy Cakes Recipe - Delicious and Nutritious

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Chesapeake-style Soy Cakes are a delicious and nutritious vegetarian option that is perfect for a light lunch or dinner. These soy cakes are packed with flavor and are sure to satisfy your taste buds.

History

This recipe is inspired by the flavors of the Chesapeake Bay region, known for its seafood and unique culinary traditions. By using soybeans as the main ingredient, this recipe puts a vegetarian twist on a classic dish.

Ingredients

2.5 qt (2.36 liters) of cooked and drained soybeans
10 oz (283 g) of fresh whole wheat bread crumbs (1.25 qt (1.18 liters))
2.5 cups of finely chopped onions (13 oz (369 g))
0.25 cup of minced garlic (1 oz (28 g))
1.25 cups of grated carrots (7 oz (198 g))
1.25 cups of soy protein isolates (5 oz (142 g))
0.67 cup of chopped fresh parsley
2.5 tsp of crushed dried thyme
2.5 tsp of salt
1.25 tsp of ground pepper
5 beaten eggs
soybean oil as needed
24 lemon wedges

How to prepare

Coarsely mash the cooked soybeans until they are lumpy.
Combine all the ingredients in a large bowl.
Form portions of 0.33 cups into patties.
Cook the patties on a lightly oiled griddle over medium heat until they are thoroughly heated and browned on both sides.
Serve 2 cakes per serving with a lemon wedge.

To cook soybeans

Add 1 lb (454 g) of dry soybeans to 1.5 to 2 qt (1.89 liter) of boiling water and boil for 5 minutes.
Cover the pot, remove it from heat, and let it stand for 1 hour.
Drain the beans and add 1.5 qt (1.42 liter) of water.
Do not add salt at this point as it will delay the softening of the beans.
Bring the beans and water to a boil, then reduce the heat and simmer with the lid tilted on the pot for about 3 hours or until the beans are tender.
Yield: 1 to 1.5 qt (1.42 liter) of cooked beans.

Variations

Add Old Bay seasoning for a traditional Chesapeake Bay flavor.
Top the soy cakes with a dollop of tartar sauce for a seafood-inspired twist.

Cooking Tips & Tricks

Make sure to thoroughly drain the cooked soybeans before mashing them to ensure the right texture for the soy cakes.

- Be sure to cook the patties on a lightly oiled griddle over medium heat to ensure they are cooked through and browned on both sides.

- Serve the soy cakes with a lemon wedge to add a bright and citrusy flavor to the dish.

Serving Suggestions

Serve Chesapeake-style Soy Cakes with a side of coleslaw and cornbread for a complete meal.

Cooking Techniques

Mash the cooked soybeans until they are lumpy to create the right texture for the soy cakes.

- Cook the patties on a griddle over medium heat to ensure they are cooked through and browned on both sides.

Ingredient Substitutions

Use breadcrumbs instead of fresh crumbs if needed.

- Substitute chopped cilantro for parsley for a different flavor profile.

Make Ahead Tips

You can prepare the soy cakes ahead of time and store them in the refrigerator for up to 2 days before cooking.

Presentation Ideas

Serve the soy cakes on a bed of mixed greens with a lemon wedge for a fresh and vibrant presentation.

Pairing Recommendations

Pair Chesapeake-style Soy Cakes with a crisp white wine or a cold beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftover soy cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until heated through.

Nutrition Information

Calories per serving

Each serving of Chesapeake-style Soy Cakes contains approximately 250 calories.

Carbohydrates

Each serving of Chesapeake-style Soy Cakes contains approximately 20 grams of carbohydrates.

Fats

Each serving of Chesapeake-style Soy Cakes contains approximately 10 grams of fats.

Proteins

Each serving of Chesapeake-style Soy Cakes contains approximately 15 grams of proteins.

Vitamins and minerals

Chesapeake-style Soy Cakes are a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains soy and eggs.

Summary

Chesapeake-style Soy Cakes are a nutritious and delicious vegetarian option that is high in protein and vitamins. They are a great alternative to traditional meat-based dishes.

Summary

Chesapeake-style Soy Cakes are a flavorful and nutritious vegetarian option that is perfect for a light lunch or dinner. Packed with protein and vitamins, these soy cakes are sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Chesapeake-style Soy Cakes. It was a warm summer day, and I had just finished helping my neighbor Mrs. Jenkins with her garden. As a thank you, she invited me into her kitchen to show me how to make one of her favorite dishes.

Mrs. Jenkins was a wonderful cook, and I always admired her ability to create delicious meals out of simple ingredients. As she gathered the ingredients for the soy cakes, I watched in awe as she effortlessly moved around the kitchen, chopping vegetables and mixing spices with a practiced hand.

She explained that Chesapeake-style soy cakes were a traditional dish in her family, passed down through generations. The recipe had originated in the Chesapeake Bay area, where seafood was abundant and soy products were used as a substitute for meat.

As Mrs. Jenkins walked me through the steps of making the soy cakes, I couldn't help but be fascinated by the flavors and textures she was combining. The soy cakes were made with a mixture of tofu, breadcrumbs, Old Bay seasoning, and chopped vegetables, all bound together with a savory soy sauce.

I watched as Mrs. Jenkins formed the mixture into patties and gently fried them in a hot skillet until they were golden brown and crispy on the outside. The aroma that filled the kitchen was absolutely mouthwatering, and I couldn't wait to taste the finished product.

When the soy cakes were done, Mrs. Jenkins plated them up and served them with a side of tangy remoulade sauce. I took my first bite and was immediately transported to the shores of the Chesapeake Bay. The flavors were bold and rich, with just the right amount of spice from the Old Bay seasoning.

Mrs. Jenkins smiled as she watched me savoring the soy cakes, knowing that she had passed on a piece of her family's culinary heritage to me. From that day on, I knew that the recipe for Chesapeake-style soy cakes would become a treasured part of my own cooking repertoire.

Over the years, I have made the soy cakes for my family and friends countless times, always receiving rave reviews. Each time I prepare them, I am reminded of Mrs. Jenkins and the warm summer day when she introduced me to this incredible dish.

As I sit here now, writing down the recipe for Chesapeake-style soy cakes, I can't help but feel grateful for the opportunity to learn from such a talented and generous cook. Mrs. Jenkins may no longer be with us, but her legacy lives on in every batch of soy cakes I make.

I hope that you will enjoy making this recipe as much as I have. May it bring you as much joy and satisfaction as it has brought me over the years. And remember, the secret to a truly delicious dish lies not only in the ingredients, but in the love and care you put into preparing it. Happy cooking!