A week ago, Daddy used his credit card points to claim some voucher, and bought a high end Philip blender for me during the Harvey Norman sale.

Since then, I’d made 10 cereal milk (十榖奶) and also soy bean milk (豆奶) a couple of times at home. The first time I made soy bean milk, we used the pulp which is called okara as fertiliser. On my 2nd attempt which was on Saturday, I kept the okara, with the intention of making soy burger with it.

For lunch today, that was what I did. Here is what I’d used (in estimation):
1) a cup of okara
2) one big onion diced
3) less than half a cup of corn kernels (freshly scraped out from a cob)
4) a stalk of spring onin diced
5) a stalk of coriander diced
6) a lightly beaten egg
7) some corn flour and flour to made the patty less runny

Mix them all up in a bowl. Add soya sauce, salt and pepper to taste.

Add extra flour a little at a time so that the patties can be formed (but expect it to be a bit on the soft side).

Fry the patties in a pan. (The 1st one Jelly actually deep fried it like an Indian wadai, and after that I had to take over the frying)

And viola, our lunch.

It was quite good, probably as delicious as Linda McCartney’s. *ahem*

Lunch was served with a cup of home made soy milk.

(The girls had left over pizzas instead, since they are not keen on any meat burgers, I didn’t think they will like the soy burger, what more, it was my first attempt. However, I will definitely feed them this the next round).

Btw, I have been getting contradicting information about soya bean. Is it good, is it bad? Does it give you health benefits, or actually harms you? I really don’t know. As I like the taste, I’ll continue to make them.