As a great appetizer or a vegetarian main dish, these patties are high in protein – and tasty. Plus you can vary the taste by your choice of mushroom. And you can choose just to make the mushroom sauce and lemon aïoli if you have prepared veggie patties.
Makes: 30 small patties or 8 big ones.
- 1 recipe of Tempe Potato Patties uncooked (http://baliadvertiser.biz/potato/) – see below or buy prepared tempeh patties from you local health food market
- 1/2 cup chopped fresh dill
Ingredients for the mushroom filling:
- 1 Tbl. olive oil
- 2 cloves garlic, finely chopped
- 4 shallots, thinly sliced
- 100 g. (3/4 cup) fresh shitake mushrooms, cleaned and chopped
- 200 g ( 1 1/2 cups)fresh portobello mushrooms, cleaned and chopped
- 1 Tbl. crumbled dried thyme leaves
- 1 tsp. lemon juice
- salt and pepper – to taste
Ingredients for the Lemon Aïoli
- 4 hard-cooked egg yolks, save the whites for another use
- 3 Tbl lemon or lime juice
- 1/4 tsp. sugar
- 1/4 tsp. freshly ground pepper
- 1/2 tsp. sea salt
- 2 pinches of ground cayenne
- 2 tsp. Dijon mustard
- 1 tsp. lemon zest, finely grated
- 1 small clove of garlic, pressed
- 5 Tbl. extra virgin olive oil
Make the recipe for Tempe Potato Patties up to the point where you form the patties or – as I would do – open up your Life Foods veggie patties.
If you love cooking, you can make your own patties:
Tempe Potato Patties from http://baliadvertiser.biz/potato/
Ingredients for Potatoes :
– 350 gr. (about 1.4 cups or 12.34 ounces) potatoes
– ½ tsp. salt
– ¼ tsp. cumin powder
– ¼ tsp. coriander powder
– 1/8 tsp. cayenne or red chili powder
– 1 clove garlic, pressed
– 2 Tbl. celery leaves finely chopped
– pepper to taste
Ingredients for Tempe :
– 100 gr. (3/4 cup or 3.53 ounces) tempe
– 1/8 tsp. salt
– 1/8 tsp. cumin powder
– 1/8 tsp. coriander powder
– cayenne or red chili powder to taste
– pepper to taste
– 1 egg beaten in a small bowl
– ¾ cup bread crumbs on a small plate
– Canola oil for frying
Boil the potatoes in their skins until soft. Set aside until cool enough to handle and then remove the skins. Mash the potatoes with a potato masher. Once they are evenly mashed add the salt, cumin, coriander, chili powder, celery leaves, and pepper. Mix well. Set this aside.
Boil the tempeh for about 10 minutes or until done. Mash the tempeh. Add the salt, cumin, coriander, chili powder, and pepper. When this is well mixed add the potato mixture and mix very well. Adjust the seasoning to taste. Make patties about 6 cm in diameter and 2 cm thick from this mixture. You should have about 8-9 patties.
Or – if you don’t have time or the passion for cooking, buy quality veggie patties such as those from Life Foods:
Whatever your choice, cook the patties:
Heat about 1 Tbl. canola oil in a non-stick frying pan big enough to hold all the patties in one layer. (You can also do this in two batches – it is important that they are in one layer.) While the oil heats, take a patty and dip it in the beaten egg and then in the bread crumbs, coating both sides of the patty. Do this with the remaining patties. Fry the patties until golden brown and then flip them over and brown the other side, adding oil as needed. These are most delicious when well browned and served warm.
Set this aside.
Make the mushroom filling by heating 1 Tbl. olive oil in a frying pan. When the oil is hot add the garlic and shallots, stir frying until the shallots are limp. Crumble in the dried thyme leaves, giving it a good stir and then add the shitake and Portobello mushrooms. Stir fry these over a high heat until they start to brown and release their juices. Season with lemon juice, salt and pepper and continue stir frying until most of the juice evaporates. Remove from the heat and set aside.
If you are making appetizers, take a spoonful of the Tempe Potato Patty dough and flatten into a 5 cm disk. Make another one the same size. Put 1 tsp.of the mushroom filling on a disk and top with a sprig of dill. Take another disk and lay on top of the mushroom filling, pushing down to flatten and pinching the sides closed. Continue like this until you have used all the tempe potato dough and the sautéed mushrooms. You should have about 30 small filled patties.
If you want to eat this as a vegetarian main course make the patties bigger and fill with a larger amount of sautéed mushrooms. You should have about 8 large filled patties.
Keep the patties warm in the oven until ready to serve.
As you are cooking the patties, make the lemon aïoli.
Put all the ingredients for the lemon aïoli, except the oil, in blender, food processor, stick blender container or a deep mortar with a pestle. Combine the ingredients until smooth. Slowly add the oil while continuing to mix. Taste and correct for salt, pepper and lemon juice.
You can either drizzle the sauce over the patties or serve it in a bowl for each diner to dip into.
Recipe by Ayu Spicy in “Food Glorious Food” from Bali Advertiser, 14-28 Sept. 2016, p. 44
Enjoy – and as they say in Bali, “Selamat makan,” Renée
Images from: <http://www.justpaleofood.com/wp-content/uploads/2016/05/garlic-roasted-sauteed-mushrooms.jpg>; <http://4.bp.blogspot.com/-J3C2dwY3n0w/R5EQPDZomwI/AAAAAAAABeg/2t44EYXSWeg/s640/tempeh2.jpg>; <http://www.epicurus.com/food/recipes/wp-content/uploads/2012/01/AddHerbs.png>; <https://thumbs.dreamstime.com/m/boiled-potatoes-their-skins-raw-parsley-39400568.jpg>