This recipe is perfect for people (like me) who don’t really like the texture of okra, but still want to eat it. Okra has some great health benefits. It contains Vitamins A and C, and is also a good source of iron and calcium. It is thought to help stabilize blood sugar and cholesterol levels – the mucilage, which gives it it’s characteristic slimy texture, picks up all kind of toxins in the body and helps get rid of them.
These patties (although not that pretty) take away most of the mucilage characteristics, because you’re adding the okra to a dough. Feel free to add any additional vegetables you see fit.
- 1/2 pound okra, chopped fine
- 1/2 onion, chopped fine
- 1/2 can rotel
- 1/2 cup flour
- 1/2 cup cornmeal
- 1/2 cup water
- 1 egg
- 1 tsp baking powder
- Salt and pepper to taste (or add some blackening seasoning if you want to spice it up!
- Combine all dry ingredient sand mix well.
- Add all other ingredients, stirring to combine
- Bake heaping tablespoons at 350 until browned, turning once. About 45-60 minutes.
- You can also fry them in oil if you’d like.
- These need a sauce to go with them; I used ketchup mixed with hot sauce.
So far this is my favorite okra recipe!