Tempeh-Potato Croquettes

Tempeh-Potato Croquettes Ingredients

6 sm Potatoes; peeled	1 c Grated carrot
4 tb Vegetable oil	1 c Minced green onion
8 oz Tempeh; cut into four	2 ts Salt
Cut into four pieces	Freshly ground black pepper;
1 1/2 tb Minced garlic	1 lg Egg; beaten
1 ts Ground coriander	2 tb Chopped fresh parsley
1 ts Ground cumin	Vegetable oil for sauteing

Instructions for Tempeh-Potato Croquettes

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.

Main Ingredient: PotatoCuisine: Uncategorized

More like this...

Millet And Tempeh Croquettes

Tempeh and Mushroom Stew on a Mashed Potato Bas

Croquette Potatoes (Bon Appetit)

Potato Cheese Croquettes

Potato Croquettes

Ingredient Insight - look inside this recipe