Tempeh-potato Croquettes

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegetarian	Vegtime3	6	Servings

INGREDIENTS

6		Potatoes, peeled
4	T	Vegetable oil
8	oz	Tempeh, cut into four
		Cut into four pieces
1 1/2	T	Minced garlic
1	t	Ground coriander
1	t	Ground cumin
1	c	Grated carrot
1	c	Minced green onion
2	t	Salt
		Freshly ground black pepper
		to taste
1		Egg, beaten
2	T	Chopped fresh parsley
		Vegetable oil for sauteing

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 318 Calories From Fat: 127 Total Fat: 14.6g Cholesterol: 31mg Sodium: 817.8mg Potassium: 1017.1mg Carbohydrates: 37.6g Fiber: 5g Sugar: 2.7g Protein: 12.3g