Indonesian•budget
Tempeh Cake (Perkedel Tempeh)
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 9 oz of tempeh
- 1 stalk of lemongrass (cut off the woody ends and finely chopped)
- 2 cloves garlic (peeled and finely chopped)
- 2 shallots (finely chopped)
- 2 fresh red chilies (seeded and finely chopped)
- 1 small bunch of fresh coriander leaves plus more for garnish (roughly chopped)
- 2 stalk of spring onion (finely chopped)
- 1 tsp of sugar
- 3 Tbsp of all-purpose flour
- 1 large egg (lightly beaten)
- Pinch of salt and freshly ground black pepper
- Oil for deep-frying
Instructions
- 1
Place all the ingredients in a food processor (except for the cooking oil) and process into a coarse paste. It will be a sticky paste
- 2
Remove from the food processor into a bowl. Pinch about one-eight of the paste and form into a ball and then slightly press down to form a disc. Repeat until you are done with the rest of the paste
- 3
Preheat some oil. Fry the tempeh cake until they are golden brown, turning once. Place on absorbent kitchen paper. Transfer to a serving platter and garnish with the remaining coriander leaves