Wednesday, March 08, 2006

Tempeh Cakes with Thai Flavors: Recipe

1 package of tempeh (8-12 ounces)
2 lime leaves

2 tsp red pepper flakes, or to taste
2 cloves garlic
1/2 inch piece of ginger
1 Tbsp dried or fresh shredded coconut

1 egg
1 tsp salt

oil for sauteeing or shallow (or deep) frying

1. Combine all ingredients in a food processor and blend until smooth.

2. Form the mixture into little patties about 2 inches wide by 1/2 inch thick.

3. Heat some oil in a frying pan and sautee the patties until done on both sides.

4. Serve on a bed of rice with a side of vegetables and some decoratively applied Sriracha hot sauce. Enjoy!


Blogger Fiber said...

What a great looking recipe. I'm printing it out now to try.

3:27 PM  
Blogger FilmStocker said...

Thanks. Let me know how they come out for ya.

6:50 PM  
Anonymous mark said...

Do you think there might be an adequate substitution for the egg to make a vegan version?

7:58 PM  
Blogger FilmStocker said...

Give two tablespoons of one of the following ingredients (or a combination) a try:

* Whole-wheat, unbleached, oat, or bean flour

* Finely crushed breadcrumbs, cracker meal, or matzo meal

* Cornstarch

* Quick-cooking rolled oats or cooked oatmeal

These are all good vegan substitutes in recipes that call for egg as a binder.
Let me know how they come out!

8:05 PM  
Anonymous jenny said...

What a beautiful picture!!! A+++ for presentation.

2:20 PM  

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