this started as a use for leftovers, but turned seriously delicious -and substantial! i served these spicy little patties with steamed kale and garlicky green beans for a light, yet filling dinner, but you could also use them as a starter. i didn’t get a photo,but don’t let that sway you- these are simple and tasty! swap the regular tempeh for smoky tempeh strips (fakin bacon), or veggie sausage for a breakfast side. for extra crunch, roll in breadcrumbs or ground nuts before pan frying.
Chipotle Spiced Sweet Potato Croquettes
makes 8
1 package tempeh, any flavor, cubed
1 cup veggie stock
1 tbs soy sauce (use wheat-free tamari for GF)
1 medium sweet potato, cubed-about 1 1/2 cups
1 tsp en r g egg replacer powder, or corn starch
1/2 tsp chipotle powder, or to taste
salt and pepper
roast the sweet potato for 45 minutes @ 400 degrees, or until soft and browned around the edges and set aside. poach the tempeh in the veggie stock and soy sauce until the liquid is absorbed. add a tablespoon of oil and gently pan fry until golden brown. crumble the tempeh into the potato, and mash with the starch to make a slightly lumpy dough. add some salt and pepper, and chipotle powder to taste. mix thoroughly. pan fry both sides on medium heat with a tablespoon of oil, until golden brown and slightly firm. serve at once.
