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Sautéed Tempeh and Sweet Potato Fritters

Crisp fritters made with browned tempeh crumbs and squeezed grated sweet potato, bound with egg and fried until golden. Served with lime yogurt.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Vegetarian-inspired
Ingredients Method

Ingredients
  

  • Sautéed Tempeh
  • 200 g 7 oz tempeh, crumbled with a fork
  • 1 tablespoon neutral oil 15 ml
  • 1 small onion finely diced (about 80 g or 1/2 cup)
  • 2 garlic cloves minced
  • 1 teaspoon soy sauce or tamari 5 ml
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Fritter Mix
  • 450 g 1 lb sweet potatoes, about 2 medium, peeled and grated
  • 2 green onions thinly sliced
  • 2 large eggs
  • 40 g 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 3 to 4 tablespoons olive or avocado oil for frying 45 to 60 ml
  • Lime Yogurt
  • 120 g 1/2 cup Greek yogurt
  • 1 tablespoon lime juice 15 ml
  • Pinch of salt and chopped chives

Method
 

  1. Warm the tablespoon of oil in a large skillet over medium heat. Add the onion and cook 3 to 4 minutes, until soft and translucent. Add the garlic for 30 seconds.
  2. Add the crumbled tempeh, soy sauce, paprika and cumin. Cook 5 to 6 minutes, stirring now and then, until the crumbs are golden brown at the edges and smell nutty. Tip into a large bowl and let cool for 10 minutes.
  3. Grate the sweet potatoes on the large holes of a box grater. Wring the shreds hard in a clean towel until only a few drops fall.
  4. Add the sweet potato, green onions, eggs, flour, baking powder, salt and pepper to the tempeh. Mix until no dry flour shows. If it feels loose, add a tablespoon of flour.
  5. Wipe out the skillet, add 2 tablespoons of oil, and heat over medium for about 2 minutes, until a shred of sweet potato sizzles on contact.
  6. Scoop about 1/4 cup (60 ml) of mix per fritter, press into a patty about 1.5 cm (1/2 inch) thick, and slide into the oil. Flatten gently. Fit 4 in the pan without touching.
  7. Fry 3 to 4 minutes per side, until deep golden and crisp. Turn once, when the crackle softens and the fritter lifts cleanly.
  8. Push a thermometer into the middle of one fritter. It should read 71°C (160°F). If not, lower the heat and fry another minute per side.
  9. Move the cooked fritters to a wire rack set over a baking sheet. Add oil between batches as needed.
  10. Stir the yogurt, lime juice and salt together, spoon it on the fritters and scatter with chives.