TEMPEH CAKE / PERKEDEL TEMPEH (8-10 cakes)
What you will need:
  • 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 (roughly chopped) plus more for garnish
  • 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
Recipe by What To Cook Today at http://whattocooktoday.com/tempeh-cake-perkedel-tempeh.html