Sweet and spicy vegan tempeh and veggie fritters.

1 May

This recipe came about after I had a bunch of lovely stuff in the fridge that I needed to use up… often these turn out to be the tastiest of meals.

Close up :) yummy

Close up 🙂 yummy

What you will need
Some Coconut oil / olive oil
100g tempeh, grated
1 carrot, grated
½ courgette, grated
Handful chopped spinach
2 tbsp soya sauce
1-2 tsp of sambal (chilli paste)
2 inches fresh ginger minced / chopped

Heat the oven to 200° C / 180° C Fan.
Place all of the ingredients, bar the oil, into a bowl and mix well.
The mixture should come together easily and be sticky enough to portion into balls, about the size of a golf ball.
Next flatten them into patties.
Heat the oil in a pan and brown the fritters on each side for about 1-3 minutes.
Finally, once they’ve browned, place them in the oven for about 3-5 minutes.
Top Tip
They are delicious hot or cold.
Try serving them with some fresh salad or in a wrap for a lunch with a twist

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One Response to “Sweet and spicy vegan tempeh and veggie fritters.”

  1. Natalie Tamara May 1, 2014 at 9:13 pm #

    These look delicious. I wish tempeh were easier to find near to me, it’s so versatile!

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