These tempeh patties have a delicious savory taste to them. They are amazingly tasty and a good source of protein. They have that umami flavor! The cucumber relish is divine.
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Ingredients
For Patties
250gramsTempeh
¼cupfresh basil leaves
½teaspoongalangal powder
½teaspoonlemon grass powder (or fresh)
1tablespoonsambal oolek (or green chili)
1cupchopped cabbage
1cupchopped coriander
1cupchopped red bell pepper
¼cupoats
2teaspoonginger paste
2tablespoonfreshly squeezed lime juice
2teaspoonoil
Pinch of salt
For Cucumber Relish
1large cucumber
2teaspoonginger paste
1tablespoonsambal oolek (or green chili)
¼cuprice vinegar
¼cupbrown sugar
1teaspoonsalt
Directions
For Patties
Place 2 tsp oil in a flat pan.
Sauté the cabbage and red pepper together.
Add the galangal powder, lemon grass powder and ginger paste and sauté for 3-4 minutes, so that the cabbage becomes translucent.
In a food processor break the tempeh into small cubes and process until it has a breadcrumb consistency.
Add the rest of the ingredients, fresh basil leaves, sambal oolek, chopped coriander, oats, ginger paste, lime juice, salt and add the cabbage mixture.
Don’t over process, the consistency should be like coarse breadcrumbs.
Take a flat pan and put on a medium heat, add a little oil.
Take out some mixture with an ice cream scoop and place into the palm of your hand, flatten slightly with your fingers and put it into the pan. (the ice scream scoop will ensure all the patties are the same size)
Cook for 5 minutes on each side.
For Cucumber Relish
Take a large cucumber and deseed (no need to peel).
Grate the cucumber add the ginger paste, sambal oolek, rice vinegar, brown sugar and salt.