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
17 g wheat flour
5 g salt
5 g sugar
3 g white pepper powder
5 g chicken stock powder
2 eggs, beaten
500 ml of cooking oil
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.
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.
Prepare a serving plate, arrange the Perkedel Tempe on the plate and serve.