A few years ago, when I was learning to love tempeh, I came up with a simple recipe for tempeh patties. Yesterday I decided to try them in the air fryer. I loosely followed this recipe (see modifications below):
Tempeh Patties
Ingredients (Makes 2 patties)
- 5 oz. tempeh (I used organic three-grain tempeh)
- Filtered water
- 2 teaspoons nutritional yeast (I used powder; fortified with B vitamins)
- 1/8 teaspoon black salt (which is actually pink)
- 2 teaspoons water
- Avocado oil
Instructions
Soak tempeh in filtered water for 15 minutes
Remove the tempeh from the bowl of water and place it in a food processor.
Using the “S” blade, pulse for a few seconds to break up the tempeh.
Add nutritional yeast, salt, two teaspoons water and pulse.
Heat avocado oil in the skillet.
Roll and flatten tempeh into patties (half a block of tempeh – 5 ounces – makes two patties).
Fry on medium-high heat for five minutes.
Flip the patties, reduce heat to medium, and fry for another 3 – 4 minutes.
MODIFICATIONS
- I steamed the tempeh in a pressure cooker: 1 minute at low pressure, quick release. (You can use any method you prefer for steaming).
- I used an 8-ounce package of tempeh and used 2 tablespoons nutritional yeast, 1/4 teaspoon black salt, 1/4 teaspoon ground pepper, and around 3 to 4 teaspoons of water.
- Instead of frying in a skillet, I simply placed them in the air fryer, oil-free, and cooked for 8 minutes at 360°F for eight minutes (flipping half-way).
- Yield: 4 patties
Meanwhile, I sauteed scallions and mushrooms in veggie broth in an uncovered pressure cooker before adding several handfuls of shredded collard greens, a couple tablespoons of rice vinegar and a few splashes of low-sodium soy sauce. I covered the pressure cooker and set for one minute on low pressure and then used a quick release.
After layering the patties and collards on a small plate I added peanut sauce and served.
This was delicious!
I think I can make a bonified veggie burger with this base. Stay tuned!
