When perusing recipes I know there are some key words that generally tend to interest my husband. I could literally make anything utilizing chipotle mayo, mesquite, aioli, and a few others, and he'll be game. Now, mind you he couldn't actually tell you what mesquite tastes like, but will order it any time it's on a menu. Guaranteed. Peanut sauce tends to be one of those items. Thus, when I saw the title of Tempeh-Potato Croquettes with Spicy Peanut Sambal, I thought I might have a winner.
The last time I made croquettes it was from the Cafe Brenda cookbook, and these also hail from the same. I have never cooked with tempeh before, nor have I ever made a sambal, but it didn't look too complicated, so I went for it.
I wasn't sure how hard it would be to find the tempeh, but it was right at Trader Joe's this afternoon, so I figured I had to give it a shot. For those who don't know, tempeh is a super veggie food of sorts, made from soy beans, brown rice, barely and millet. It has tons of protein among other good stuff. I was a little scared when I opened the package, it doesn't look very appetizing, but I figured it was worth a shot.
As a side note, I love how ridiculously hippy the packaging is. I think they know who they're marketing too. However, I recommend giving this stuff a try, as far as protein bang for buck, you can't really get better then this. It was about $1.69 or so, for 20 grams of protein per serving.
Not looking too appetizing right out of the package...
After frying with some garlic and spices.
Carrots and scallions in the pan.
Sizzling in the skillet, starting to look a bit tastier.
Tempeh Potato Croquettes with Spicy Peanut Sambal
Adapted from the Cafe Brenda Cookbook
Spicy Peanut Sambal
1 jalapeno pepper, seeded (The recipe calls for two green chilies, I only added one)
4 garlic cloves
1 cup roasted peanuts
1 TBS soy sauce
juice of one lime
3 TBS raisins
1 TBS honey
Put all ingredients in a food processor and grind into a chunky paste.
6 medium to small potatoes (2 cups mashed) (I used baby red potatoes, skin on)
oil for frying
1 8 oz tempeh cake
1.5 TBS minced garlic
1 tsp dried coriander
1 tsp dried cumin
1 cup grated carrot
1 cup minced scallion
salt and pepper to taste
1 egg, beaten
2 TBS chopped parsley
Boil potatoes until tender, drain and mash. Set aside.
Heat a couple TBS of oil in a skillet. Cut the tempeh cake into 4 pieces. Saute over medium heat a few minutes until golden brown. Turn the tempeh and add garlic, coriander, and cumin. You may need to add a bit more oil. Keep stirring and saute for a few more minutes. Transfer the mixtue to a large mixing bowl. When it's cool, crumble the tempeh. Your hands and fingers work just fine for this.
Heat a bit more oil and saute carrots and scallions for 1-2 minutes.
Combine 2 cups mashed potatoes, tempeh, and veggies. Add salt and pepper, egg, and parsley. Stir well until smooth and blended.
Form into patties about 3 inches in size. Saute in vegetable oil until golden brown on both sides. Serve with spicy peanut sambal.
These were absolutely delicious and very filling!! Both Alex and I loved them. The peanut sambal alone is worth making these for! We served them with brown rice and fresh, local roasted asparagus. A beautiful healthy, (and bargain priced!) dinner enjoyed by all! I will for sure be making these again.