Ingredients – Recipe from Cookbook ‘Vegetarian’ (Nicola Graimes) –
Yields about 8-10 cakes depending on the size
- 1 lemongrass stalk, outer leaves removed and inside finely chopped
- 2 garlic cloves, chopped
- 2 spring onions, chopped
- 2 shallots, finely chopped (I used 1 medium onion)
- 2-3 chilies, seeded, finely chopped (as per taste)
- 1 inch piece ginger, peeled and chopped
- about 4-5 tbsp fresh cilantro, chopped
- 2-1/4 cups tempeh, sliced
- 1 tbsp lime/lemon juice
- 1 tsp sugar
- 3 tbsp all purpose flour(or soy flour to make it gluten free)
- 1 large egg (I used 1 tbsp tomato paste instead)
- salt and pepper to taste
You can crumble the tempeh or slice it into cubes. You are just going
to process it along with few other ingredients in the processor so a
rough chop world work fine too.
Place the lemongrass, garlic, scallions, onion, chilies,ginger and
cilantro in a food processor.
process into a coarse paste.
Add the tempeh, lime juice and sugar.
Blend until combined. Add the seasoning, flour and egg (if using).
Process again until mixture forms a coarse sticky paste.
Dust your hands with some flour to avoid the mixture from sticking to
your hands. Now take a heaped serving (spoonful) of the tempeh mixture
at a time and form into rounds/patties/cakes. You should be able to
shape it even though it still feels little sticky. If very sticky that
you are not able to shape it at all, then add little more flour.
Heat enough oil to cover the base of a non stick pan. Drop the
You will see the edges/bottom browning.
Turn and cook. Repeat for all the cutlets.
Drain on paper towels.
Serve hot with any condiment of your choice. You don’t have to use
this much oil – I have tried spraying a non stick pan with PAM spray and
cooking these cutlets, Baked them and they all come out fine. They
don’t have the same texture as shallow frying, but there is no
compromise on the taste.