Tempeh, potato, & green onion croquettes
Erin made this lovely dinner for me; I helped. She served it with broccoli and a generous spoonful of roasted red pepper sauce for each croquette.
6 small potatoes
3 tbsp vegetable oil (and some for sauteing)
8 oz tempeh, cut into four pieces
2 tbsp minced garlic
1 tsp ground coriander
1 tsp ground cumin
1 cup grated carrot
1 cup minced green onion
2 tsp salt
freshly ground black pepper to taste
1 large egg, beaten
2 tbsp chopped fresh parsley
Boil potatoes until tender (about 15 minutes). Drain well; mash and set aside.
In a large skillet, heat 2 tbsp oil over medium heat. Add tempeh and cook, turning once, until golden brown (about 3 minutes per side). Add garlic, coriander and cumin. Using a fork, break up the tempeh, stirring in the spices. Reduce heat to low and cook 2 to 3 minutes. Transfer mixture to a bowl. Crumble the tempeh when cool.
Heat 1 tbsp oil, then add carrots and green onions. Cook, stirring often, until the vegetables soften and brighten in color (about 5 minutes). Combine vegetables, potatoes, and tempeh with remaining ingredients. Mix well. Form into six 3-inch patties.
Fry patties over high heat, using enough oil to coat the skillet. Turn each patty once or twice, cooking until golden brown (2-3 minutes per side). Serve immediately.
