| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegtime3 | 6 | servings |
INGREDIENTS
| 6 | sm | Potatoes; peeled |
| 4 | tb | Vegetable oil |
| 8 | oz | Tempeh; cut into four |
| Cut into four pieces | ||
| 1 1/2 | tb | Minced garlic |
| 1 | ts | Ground coriander |
| 1 | ts | Ground cumin |
| 1 | c | Grated carrot |
| 1 | c | Minced green onion |
| 2 | ts | Salt |
| Freshly ground black pepper; to taste | ||
| 1 | lg | Egg; beaten |
| 2 | tb | Chopped fresh parsley |
| Vegetable oil for sauteing |
INSTRUCTIONS
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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