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.

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