Delectable "crab" cakes made with tempeh and served with sherry sauce.
Yield | 4 servings |
Time | 1 hour, plus soaking time |
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Ingredients |
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Directions | Place tempeh in bowl and pour enough water to cover on top, plus kombu or 1 t salt. Let soak at least 2 hours (preferably overnight).
Crumble tempeh and mix with ¼ c bread crumbs, celery, scallions, carrot, and parsley. Place remaining bread crumbs in a shallow bowl. In a third bowl, whisk together everything else except oil, then stir into the tempeh. Place wax paper on cookie sheet. Form tempeh mixture into smallish, ½-inch thick patties. Dip in bread crumbs, then place on wax paper. Refrigerate 30 min to 2 hours. Heat oil in pan over medium heat. Fry "crab" cakes until golden brown (about 3 minutes), turn, and repeat. Serve immediately with sherry sauce and lemon wedges. |
Notes | ![]() Buy it: Amazon.com | Amazon.co.uk |
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