From Camp 2011 Public Wiki

Thai tempeh patties are one of the simple and tasty meals made from tempeh, a soy-bean based foodstuff traditionally from Indonesia. Unlike in tofu, the soybeans in tempeh are preserved and fermented using edible fungus. Once the fungus envelopes the beans to form cubes and bricks of soy-bean mass, tempeh can be used in a way similar to meat - it can be fried, baked, grilled, steamed and minced (but it cannot be eaten raw).

Contents 1 Ingredients 1.1 Patties 1.2 Thai dipping sauce 2 Equipment needed 3 Preparation Time 4 Instructions 4.1 Dipping sauce 4.2 Patties 4.3 Additional information

Ingredients

Patties

1 lemon grass stalk

2 garlic cloves

2 scallions

2 shallots

2 red chilies

piece of ginger

coriander leaves

250 g of tempeh

1 tablespoon of lime juice

1 teaspoon of sweetener

flour (wheat or buckwheat)

1 egg (or equivalent of egg substitute, e.g. sunflower seeds)

salt and black pepper

frying oil

Thai dipping sauce

45 ml of mirin (rice vinegar)

45 ml of white wine vinegar

2 scallions

sugar or other sweetener

2 red chilies

coriander leaves

salt

Equipment needed

Food processor or blender

cutting board and a sharp knife

spoon

bowl

frying pan and a spatula

plate and kitchen towels for draining the excess oil

Preparation Time

• 20 minutes for patties
• 5 minutes for the dip
• 10-15 minutes frying

Instructions

Dipping sauce

1. Mix together the mirin, vinegar, scallions, sugar/other sweetener, chilies, coriander and salt in a small bowl according to your taste
2. Preserve in a fridge before serving

Patties

1. Chop the lemon grass, garlic, scallions, shallots, chilies, ginger and coriander into smaller pieces.
2. Place all of these in a food processor or blender, then process to a coarse paste.
3. Add the tempeh cut into small cubes, lime juice and sugar and process until combined.
4. Finally add the flour and egg/sunflower paste in order to achieve the desirable density of the dough. If the dough is on the contrary too solid and hard to blend, you may add small amounts of water.
5. Savory with salt and pepper
6. Process again, until the mixture has desirable density and taste.
7. Take a spoonful of the mixture at a time and form it into balls with your hands. (You may wish to wet your palms to make the job easier)
8. Flatten the patties a bit in your hands.
9. Meanwhile, heat frying oil in a large frying pan.
10. Fry the tempeh cakes for 5-6 minutes on both sides until golden.
11. Drain the excess oil on kitchen paper.

Additional information

The coarse paste prepared as the first step of patty-making may be used in many other different meals, such as Thai curries, as the base. It can be stored for weeks in a cool place and is handy around, not only for tempeh patties.