Chef Sarah’s Tem­peh “Crab” Cakes

The Guardian (Charlottetown) - - FOOD/COMMUNITY -

2 pounds tem­peh

6 large pota­toes (rus­sets are good here)

¼ cup minced onion

¼ cup minced red pep­per

¼ cup minced cel­ery

2 tbsp each minced pars­ley and dill

Salt and pep­per to taste

Ex­tra vir­gin olive oil

Corn flakes

Egg re­placer (you can use eggs here if it be­ing ve­gan is not the aim)

Crum­ble and saute tem­peh for 5 min­utes un­til slightly browned. Peel, boil and mash pota­toes. Mix ev­ery­thing to­gether ex­cept for corn flakes and egg re­placer. Form small cakes with hands or a mold. Coat in an “egg” wash. Put corn flakes into a food pro­ces­sor and pulse to a fine crumb. Roll cakes into corn crumb un­til fully coated. Pan sear in a lit­tle olive oil and cook in a 400 oven for 5-8 min­utes.

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