Having taken to making our own soymilk, we were left with approximately 1 cup [US]/16-17 tablespoons of okara and rice pulp at a time.
1 cup/16-17 tbsp okara pulp
1 cup/16-17 tbsp fine cornmeal
1 cup/16-17 tbsp mashed vegetables (I boiled mixed frozen veg for a few minutes and mashed with a fork)
2 tsp salt
1/2 tsp ground black pepper
2 tbsp/half a small onion, finely chopped
Extra cornmeal to add for desired consistency
Oil for shallow frying (optional)
* Combine all ingredients well
* Add extra cornmeal a little at a time until you have a reasonably stiff "dough"
* Shape into burgers and either shallow fry or put under the grill [broiler] until browned.
I find that 3-5 tbsp extra cornmeal makes the dough firm enough to hold the burgers together for grilling, and doesn't adversely affect the taste. My husband observed that they are very like the veggie burgers he favours from the shop, "only better." They freeze well.