Ingredients

  • Serves 2-4 people
  • 300 g tempeh, steam for 20 minutes

     

    Patty ingredients :

    12 g red cayenne pepper, thinly sliced

    20 g shallots, thinly sliced

    15 g garlic, thinly sliced

    20 g leeks , thinly sliced

    1 egg

    17 g wheat flour

    5 g salt

    5 g sugar

    3 g white pepper powder

    5 g chicken stock powder

     

    Dipping Batter:

    2 eggs, beaten

     

    500 ml of cooking oil

     

Perkedel Tempe (Fried Tempeh Patties)
Recipe Courtesy of
Asian Food Network

Perkedel Tempe (Fried Tempeh Patties)

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Perkedel Tempe is a yummy savory fritter snack. The tempe is precooked before mixing with other aromatic ingredients of garlic, shallots, pepper and leek to form a dough. Once fried, these discs of delicious goodies are best eaten while still hot! But, it is still good for packing in a lunch box for work or school if needed. Just remember to pack extra, as everyone will be asking for more!
  • Easy
  • 30 min
  • 15 min
  • 10 min
  • 2 steps
  • 12 Ingredients
  • Easy
  • 2 steps
  • 12 Ingredients
  • 30 min
  • 15 min
  • 10 min

Instructions

  1. Making Tempeh Patties

    • Coarsely chop the steamed tempeh, then put it in a bowl.

    • In another bowl, add all the patty ingredients and stir well.

    • Weigh the patty dough into 50 g portions.  Roll each portion into a ball and flatten to 1 cm thickness.

    Making Tempeh Patties


  2. Fry Tempeh Patties

    • In a pan, heat the cooking oil to medium heat.

    • Dip the tempeh patty into the beaten eggs then fry until golden brown. Remove and drain off the excess oil.

    Fry Tempeh Patties


Plate and Serve!

Prepare a serving plate, arrange the Perkedel Tempe on the plate and serve.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 300 g tempeh, steam for 20 minutes

       

      Patty ingredients :

      12 g red cayenne pepper, thinly sliced

      20 g shallots, thinly sliced

      15 g garlic, thinly sliced

      20 g leeks , thinly sliced

      1 egg

      17 g wheat flour

      5 g salt

      5 g sugar

      3 g white pepper powder

      5 g chicken stock powder

       

      Dipping Batter:

      2 eggs, beaten

       

      500 ml of cooking oil

       

    Nutrition
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