Thai Tempeh Cakes
Submitted by Tim Egan
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| prep time: 10 min | cooking time: 5 min | makes 8-10 cakes |
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| Pan-fried tempeh cakes with dipping sauce. |
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Equipment:
knife, food processor, and frying pan.
Ingredients
1 lemon grass stalk, outer leaves removed, finely chopped
2 garlic cloves, finely chopped
2 scallions, finely chopped
2 shallots, finely chopped
2 fresh chillis, seeded and finely chopped
1 inch of ginger root, finely chopped
4T chopped fresh cilantro
2 1/4C sliced tempeh
1T lime juice
1T sugar
3T flour
1 egg's worth of replacer
salt and fresh pepper
sauce
3T mirin
3T white wine vinegar
2 scallions, finely chopped
1T sugar
2 fresh red chillis, seeded and finely chopped
2T fresh cilantro, finely chopped
large pinch of salt, or otherwise to taste
Directions
1 put lemon grass, garlic, scallions, shallots, chillies, ginger, and cilantro in food processor to make coarse paste.
2 add tempeh, lime juice, and sugar. process until well mixed.
3. add flour and egg replacer. add salt and pepper to taste. process to a sticky, coarse paste.
4. form round cakes with 1/8-1/10 of the mix to each cake.
5. heat oil in a large pan. fry until both sides are golden. remove from pan and set on paper towels to drain.
6. serve.
sauce
1. add all ingredients to bowl/jar, mix, and cover. let sit over night. |
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