Tempeh Fritters

Tempeh is sold in multiple varieties.  It can be just made from soybeans or a mixture of soybeans with other grains.  It has a nutty flavor and taste.  For this recipe I have combined with a fragrant lemon grass and ginger with coriander leaves that is formed into small patties and fried.  These fritters can be served with ketchup or any spicy chili saure.


  • 1 small stalk lemon grass finely chopped
  • 2 cloves garlic finely chopped
  • 1 shallot finely chopped
  • ½ inch piece ginger finely chopped
  • 1 teaspoon finely chopped fresh lemon grass
  • 1 small scallion finely chopped
  • 2 green chilies finely chopped
  • 2 tablespoon cilantro/coriander leaves finely chopped
  • 2 teaspoons lemon juice
  • 3 tablespoons all purpose flour
  • 1 small egg
  • 9 oz Tempeh roughly chopped
  • Oil for frying


  • Put all the ingredients except the oil in a food process and blend/puree.  It will look like a sticky dough.

  • Transfer to a bowl and make into small balls and slightly flatten in the middle like a disc

  • Heat oil in a wok or deep pan.  Once hot add the tempeh disc and fry until golden.  Turn over and fry until golden
  • Transfer to a plate lined with paper towel.
  • To serve sprinkle with chopped scallion and Cilantro and with your favorite hot sauce
  • If you don’t have lemon grass, lemon peel can be used.  Finely chop it before adding to the mixture
  • Yield: 20 Tempeh Fritters.

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