{"id":665,"date":"2010-12-12T16:54:43","date_gmt":"2010-12-12T16:54:43","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=665"},"modified":"2010-12-12T16:54:43","modified_gmt":"2010-12-12T16:54:43","slug":"galettes-dokara","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=665","title":{"rendered":"Galettes d&rsquo;okara"},"content":{"rendered":"<p>Pour env. 7-8 croquettes dans les petits cercles de m\u00e9moire\u2026<\/p>\n<ul>\n<li>150 g \u00e0 180 g d&rsquo;okara<\/li>\n<li> env. 2 c \u00e0 s de sarrasin non torr\u00e9fi\u00e9 moulu<\/li>\n<li> 1 \u0153uf<\/li>\n<li> un petit bouquet de persil plat cisel\u00e9<\/li>\n<li> 1 oignon cisel\u00e9, revenu dans un peu d&rsquo;huile d&rsquo;olive<\/li>\n<li> 1 gousse d&rsquo;ail \u00e9crass\u00e9e<\/li>\n<li> Epices \u00e0 d\u00e9cliner selon l&rsquo;envie du moment\u2026 ce jour l\u00e0\u2026 curcuma, paprika paillettes, cumin d&rsquo;orient, berb\u00e9r\u00e9\u2026<\/li>\n<li> Sel de Gu\u00e9rande<\/li>\n<\/ul>\n<p>M\u00e9langer le tout. La p\u00e2te est alors assez ferme et facile \u00e0 travailler. Former des galettes en aplatissant une boule p\u00e2te au fond d&rsquo;un petit cercle. Les poser sur un papier sulfuris\u00e9 et ensuite griller \u00e0 la po\u00eale dans un peu d&rsquo;huile, \u00e0 chaleur mod\u00e9r\u00e9e.<\/p>\n<p>Lorsque l\u2019on fait du lait de soja ou du tofu, les graines de soja jaune sont broy\u00e9es et cuites et le m\u00e9lange graines broy\u00e9es et lait est pass\u00e9 dans une \u00e9tamine. C\u2019est ce r\u00e9sidu de graines broy\u00e9es qu\u2019on appelle \u00ab\u00a0okara\u00a0\u00bb au Japon<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour env. 7-8 croquettes dans les petits cercles de m\u00e9moire\u2026 150 g \u00e0 180 g d&rsquo;okara env. 2 c \u00e0 s de sarrasin non torr\u00e9fi\u00e9 moulu 1 \u0153uf un petit bouquet de persil plat cisel\u00e9 1 oignon cisel\u00e9, revenu dans un peu d&rsquo;huile d&rsquo;olive 1 gousse d&rsquo;ail \u00e9crass\u00e9e Epices \u00e0 d\u00e9cliner selon l&rsquo;envie du moment\u2026 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,36,134,37],"tags":[168,169,16,9],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/665"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=665"}],"version-history":[{"count":1,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/665\/revisions"}],"predecessor-version":[{"id":666,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/665\/revisions\/666"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}