Thai Spiced Tempeh Cakes
Classic Thai flavors give tempeh a hefty flavor boost
Equipment
- A food processor is not essential but it does make the process easier
Ingredients
- 1 stalk lemongrass chopped
- 2 cloves of garlic roughly chopped
- 2 green onions roughly chopped
- 1 small red onion peeled and roughly chopped
- 1 large red chili deseeded and chopped
- 1 tablespoon freshly grated ginger
- 1 kaffir lime leaf thinly shredded
- 2 tablespoons fresh coriander (cilantro)
- 150 grams tempeh
- 1/2 tablespoon fresh lime juice
- 1 teaspoon soy sauce
- 1 to 2 tablespoons brown rice or whole spelt flour
- Salt and pepper to taste
- A little extra virgin olive oil to sauté
Instructions
- Start by steaming the tempeh. This removes a lot of the bitterness associated with tempeh. I do this in a pot with a little water in the bottom and a steamer basket inserted. Steam for 15 minutes.
- While the tempeh is steaming place the lemongrass, garlic, green onions, red onion, chili, ginger, kaffir lime leaf, and fresh coriander in a food processor (alternatively use a mortar and pestle) and process until finely chopped.
- Add the pre-steamed tempeh, the lime juice, and then soy sauce and process once more until mixed well. Transfer to a bowl and add the flour little by little until you get a consistence which easily holds the shape when shaped into cakes. Cover and refrigerate for 1/2 hour for the flavors to develop.
- Heat the oil in a frying pan over medium heat. Shape the tempeh mixture into patties and sauté until nicely browned on both sides. Serve hot or at room temperature.