Okara Crab Cakes

This is a smart use-it-before-it-spoils meal: okara becomes the protein-and-fiber base, the air fryer gives you crisp edges without oil, and the pantry starches help the cakes hold together. The goal is a crab-cake-style texture: tender inside, lightly crisp outside, bright, savory, and repeatable.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Check the okara. If it is very wet, squeeze it gently in a clean towel or press it through a fine strainer. You want moist, not soggy.

Step 2

2. Mix the flavor base. In a bowl, combine okara, celery, onion, herbs, Dijon, lemon juice, coconut aminos or tamari if using, seasoning, smoked paprika, garlic powder, nori or dulse if using, and black pepper.

Step 3

3. Add the binder. Stir in potato starch and your second starch or flour. Start with 3 tablespoons total binder. If the mixture feels too soft, add Panko 1 tablespoon at a time.

Step 4

4. Test the texture. Press a spoonful in your palm. It should hold together without feeling gluey. If it cracks badly, add a teaspoon or two of aquafaba or plant milk. If it slumps, add a little more Panko or potato starch.

Step 5

5. Shape the cakes. Form 8 small patties or 4 larger patties. Keep them fairly even in thickness so they air fry evenly.

Step 6

6. Chill. Place the cakes on a plate or tray and chill for 20 to 30 minutes. This little step makes them behave better in the air fryer.

Step 7

7. Make the coating. Mix Panko, nixtamalized yellow corn flour, smoked paprika, seasoning, and black pepper in a shallow bowl.

Step 8

8. Coat the cakes. Lightly brush or dip each cake with aquafaba, plant milk, or Dijon-water, then press into the Panko-corn flour coating.

Step 9

9. Air fry. Preheat the air fryer to 390 to 400°F. Place cakes in a single layer with space around them. Air fry 10 to 14 minutes, flipping gently halfway through.

Step 10

10. Finish by feel. They are done when the outside is crisp and golden and the cakes feel set when lifted with a spatula. Larger cakes may need another 2 minutes.

Step 11

11. Serve bright. Hit with lemon juice right before eating. That last squeeze makes the whole thing taste more intentional.

Step 12

Air fryer tips for oil-free crisping

Step 13

• Do not crowd the basket. Airflow is your oil-free crisping tool.

Step 14

• Use a parchment liner only if your cakes are delicate, and choose one with holes if possible.

Step 15

• A light brush of aquafaba or plant milk on the outside helps the coating brown and grab.

Step 16

• Smaller cakes crisp more reliably than large thick patties.

Step 17

• Let the cakes sit 3 to 5 minutes after cooking so the interior firms up.