Chesapeake-style Soy Cakes

Description
Recipe from United Soybean Board

Ingredients

 * 2½ quart soybeans, cooked and drained
 * 10 oz fresh whole wheat bread crumbs (1¼ qt)
 * 2½ cups onions, finely chopped (13 oz)
 * ¼ cup garlic, minced (1 oz)
 * 1¼ cups carrots, grated (7 oz)
 * 1¼ cups soy protein isolates (5 oz)
 * ⅔ cup fresh parsley, chopped
 * 2½ tsp dried thyme, crushed
 * 2½ tsp salt
 * 1¼ tsp ground pepper
 * 5 eggs, beaten
 * soybean oil as needed
 * 24 lemon wedges

Directions

 * 1) Coarsely mash cooked soybeans until lumpy.
 * 2) Combine all ingredients in large bowl.
 * 3) Form ⅓-cup portions into patties.
 * 4) Cook on a lightly oiled griddle over medium heat until thoroughly heated and browned on both sides.
 * 5) Serve 2 cakes per serving with a lemon wedge.

To cook soybeans

 * 1) Add 1 pound dry soybeans to 1½ to 2 quarts boiling water; boil 5 minutes.
 * 2) Cover pot, remove from heat and let stand 1 hour.
 * 3) Drain; add 1½ quarts water.
 * 4) Do not add salt at this point or it will delay the softening of the beans.
 * 5) Bring beans and water to boil; reduce heat and simmer, with lid tilted on pot, about 3 hours or until beans are tender.
 * 6) Yield: 1 to 1½ quarts cooked beans.