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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
Perkedel Tempe (Fried Tempeh Patties)
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
-
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.
-
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.
Plate and Serve!
Prepare a serving plate, arrange the Perkedel Tempe on the 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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