1 1/3 cup + 1 tbsp boiled soybeans, rinsed and drained (mizuni daizu, 水煮大豆)
1 small onion (tamanegi), finely chopped
2 cloves garlic (ninniku), quartered
1/2 cup Japanese parsley (mitsuba)
1/2 cup + 2 tbsp tomato paste (tomato peesuto, トマトペースト)
3 tsp basil (bajiru, バジル)
1 tsp oregano (オレガノ)
1 tsp Spike vegit seasoning
1 tsp salt (shokutakuen, 食卓塩)
1/2 cup unbleached flour (komugiko, 小麦粉)
2 tbsp canola oil (kyanoora yu, キャノーラ油)
Place soybeans, onion, garlic, parsley, tomato paste, basil, oregano, vegesal, salt, flour, and oil in a food processor and blend until combined. Drizzle canola oil into skillet over medium heat and use a cookie scoop to drop patties and fry until browned on each side or in a nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop patties into pan. Bake for 15 minutes at 350 degrees F and let cool slightly before removing from pan.
http://www.marusanai.co.jp/lineup/detail.php?id=72528
http://www.kagome.co.jp/tomato-sozai/lineup/#index
http://housefoods.jp/products/catalog/cat_1,1032,1033,1072.html
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http://spike-it-up.com/product-seven/
http://www.shiojigyo.com/a020products/post_55.html
http://www.nisshin.com/products/detail/4902110041606.html
http://products.nisshin-oillio.com/katei/shokuyouyu/kyanoraoil/015922.php
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