Thai Tempeh Patties

I love the food combination of my Thai Tempeh Patties. It's tempeh with creamy avocado and tomato is so yummy. With this patty recipe I would like to make something different with the fermented soybeans. So I crumbled the tempeh before I marinaded and seasoned it.

Ingredients:

Thai Tempeh Patties

  • 1,5 cups tempeh, crumbled
  • 1,5 tablespoon soy sauce (shoyu)
  • 1 tablespoon fresh coriander, finely chopped
  • 1 teaspoon red chili, deseeded, finely chopped
  • 1 tablespoon red onions, finely chopped
  • ½ tablespoon ginger, finely chopped
  • ½ teaspoon coriander seeds, freshly grinded
  • ¼ teaspoon cumin, freshly grinded
  • 1 pinch asafetida
  • Black pepper
  • Sea salt, optional
  • 2 tablespoons chickpea flour
  • 2 tablespoons water
  • 2-3 tablespoons oil
  • 2 tablespoons breadcrumbs (optinal)

Avocado Tomato Topping

  • 1,5 ripe hass avocados
  • 6-8 cherry tomatoes, quartered
  • ½ tablespoon fresh coriander, finely chopped
  • 1 teaspoon limejuice
  • Black pepper
  • Sea salt

How to

Tempeh Patties

Marinade tempeh crumbles with soy sauce for 30 minutes.

Mix with coriander, red chili, red onions and ginger. Season it with grinded coriander, cumin, asafedita, pepper and salt (optional).

Combine with chickpea flour and water.

Rest for another 10-15 minutes.

Make 6 equal pieces. Wet your hands with water and form 6 patties.

If you like crusty patties, dredge them in breadcrumbs.

Heat oil and roast patties from both sides. Dab the hot patties with kitchen paper.

Avocado Tomato Topping

Dice avocado, quarter the tomatoes, and add coriander, limejuice, pepper and salt.

We had it with curled lettuce with a mustard-pear-balsamic dressing and some French baguette slices.

Optional: The thai tempeh patties are perfect for a vegan/vegetarian burger. Maybe for an Asian Burger with avocado, mango chutney and watercress.

Enjoy!

Comments are closed.