Chesapeake-style Soy Cakes

Ingredients

 * 2 1/2 quart soybeans, cooked and drained*
 * 10 oz fresh whole wheat bread crumbs (1-1/4 qt)
 * 2 1/2 cups onions, finely chopped 13 oz
 * 1/4 cup garlic, minced 1 oz
 * 1 1/4 cups carrots, grated 7 oz
 * 1 1/4 cups soy protein isolates 5 oz
 * 2/3 cup fresh parsley, chopped
 * 2 1/2 tsp dried thyme, crushed
 * 2 1/2 tsp salt
 * 1 1/4 tsp ground pepper
 * 5 eggs, beaten
 * soybean oil as needed
 * 24 lemon wedges

Directions
Coarsely mash cooked soybeans until lumpy. Combine all ingredients in large bowl. Form 1/3-cup portions into patties. Cook on a lightly oiled griddle over medium heat until thoroughly heated and browned on both sides. Serve 2 cakes per serving with a lemon wedge. *Add 1 pound dry soybeans to 1-1/2 to 2 quarts boiling water; boil 5 minutes. Cover pot, remove from heat and let stand 1 hour. Drain; add 1-1/2 quarts water. Do not add salt at this point or it will delay the softening of the beans. Bring beans and water to boil; reduce heat and simmer, with lid tilted on pot, about 3 hours or until beans are tender. Yield: 1 to 1-1/2 quarts cooked beans. Recipe from United Soybean Board