Tempeh Cake (Perkedel Tempeh)

Author: Marvellina
Print Recipe


  • 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 plus more for garnish roughly chopped
  • 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


  • 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
  • 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
  • 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