Tempeh and Potato Breakfast Patties

[Guest guest]

I found this online and made some adaptions, we had these for brunch today.

These are very good.

 

Cin

 

 

Tempeh and Potato Breakfast Patties

 

2 medium russet or yukon gold potatoes, peeled and cut into 1/4-inch cubes

(about 3 cups)

1 (8-oz.) pkg. tempeh (steamed for 15 mins)

1/3 cup white or wheat flour

1/4 cup chives, finely chopped ( used minced onion)

2 Tbs. low-sodium soy sauce

1 Tbs. chopped fresh rosemary

2 cloves garlic, minced

1/2 tsp. chopped fresh thyme

1/2 tsp. chopped fresh sage

1/2 tsp. chopped fresh oregano

2 Tbs. olive oil

 

 

 

 

 

Steam, tempeh cool and crumble it. Cook potatoes in boiling salted water 15

minutes, or until soft. Drain and cool.

 

Preheat oven to 450F.

 

Coat baking sheet with cooking spray. Pulse tempeh in food processor until

coarsely ground. Transfer to large bowl, and stir in potatoes, flour, chives,

soy sauce, rosemary, garlic, thyme, sage and oregano. Season with salt and

pepper.

 

Shape mixture into 2-inch balls. Press into 1/2-inch-thick patties. Brush with

olive oil, and place on prepared baking sheet. Bake 10 minutes, then brush again

with olive oil, flip with spatula, and brush with olive oil. Bake 10 minutes

more, or until both sides are browned.

 

Makes 8 patties