Tempeh-potato croquettes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Potatoes; peeled |
| 4 | tablespoons | Vegetable oil |
| 8 | ounces | Tempeh; cut into four |
| Cut into four pieces | ||
| 1½ | tablespoon | Minced garlic |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Ground cumin |
| 1 | cup | Grated carrot |
| 1 | cup | Minced green onion |
| 2 | teaspoons | Salt |
| Freshly ground black pepper; to taste | ||
| 1 | large | Egg; beaten |
| 2 | tablespoons | Chopped fresh parsley |
| Vegetable oil for sauteing | ||
Directions
6 SERVINGS LACTO-OVO
This recipe is adapted from The Cafe Brenda Cookbook (Voyageur Press, 1992).
Cook potatoes in enough boiling water to cover, until tender, about 15 minutes. Drain well; mash and set aside.
In large skillet, heat 2 tablespoons oil over medium heat. Add tempeh and cook, turning once, until golden brown, about 3 minutes per side. Add garlic, coriander and cumin. Break up tempeh pieces with a fork, stirring in spices. Reduce heat to low and cook 2 to 3 minutes. Transfer tempeh-spice mixture to bowl and set aside. When mixture is cool, crumble up tempeh.
In medium skillet, heat 1 tablespoon oil over medium heat. Add carrot and green onion and cook, stirring often, until beginning to soften, about 5 minutes. Add sauteed vegetables and mashed potatoes to tempeh mixture. Add salt, pepper, egg and parsley and mix well. Form into six 3-inch patties.
In large skillet, heat remaining oil over medium heat. Add tempeh patties and cook, turning once, until golden brown, 2 to 3 minutes per side.
PER CROQUETTE: 135 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 19G CARB.; 18MG CHOL.; 400MG SOD.; 3G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 114 Converted by MM_Buster v2.0l.