Okara Patties

Combine the soybean pulp, carrot, chopped green onion, all-purpose flour, cornstarch, and the seasoning in a large mixing bowl. Mix with your hand until well combined.

Gradually add the water to create a slightly wet paste. Then, add nori strips and mix until incorporated. Divide into 8-10 equal portions.

Gently press each portion into a disk, about 4-inch wide and 1-cm thick.

Cook the patties. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom of the pan. Cook in batches if needed, gently slide the patties into the pan, slightly apart. Flatten each patty slightly with the back of your palm.

Cover the pan with a lid and turn down the heat but maintain a light sizzle. Pan-fry for about 2-3 minutes or until golden brown.

Uncover, slide a spatula under the patty, and flip. If the patty is undercooked, cook for another minute. Once flipped, cover and cook the other side for another 2-3 minutes. Tip: For a more golden brown outer layer, pan-fry each side for another minute or so, uncovered.

While waiting, mix the dipping sauce.