Mushroom and Tempeh Fritters
28 oz tempeh, chopped into 1/4inch cubes
Teppeh is Indonesian fermented soy cakes. You can buy it in Asian markets or make your own using soybeans vinegar and a “starter” (Amazon)
10 shallots, finely sliced
1 lb chopped mushrooms (Button or Portabella) or even Shitake
2 1/2 cups cassava flour (chickpea flour will also work)
1 lemon, zest and juice
1-2 cups water
2 tsp ground coriander
3 tspn ginger, grated
4 tbs soy sauce
salt and pepper
Handful fresh coriander, chopped
Canola oil for shallow frying
Preparation:
Combine all of the ingredients, except the water, in large bowl. Add one cup of the water and stir to combine, add the rest of the water as needed, until mixture sticks together but isn’t too wet.
Heat the oil in a wok, about 2 inches deep. Test it is hot enough by seeing if a cube of bread turns golden in about 20secs.
Fry heaped tablespoons of mixture, in batches, turning frequently, until dark golden brown. Don’t be put off by how dark they go, they need to cook in the middle. Test one if you need.
Drain on paper towel, sprinkle with fresh coriander and serve with samba and pickled cucumber.
Pickled Cucumber
Ingredients
1/2 a large cucumber, halved lengthways, seeds scraped out and finely chopped
Handful of fresh parsley, finely chopped
1 cup white vinegar
2 tbs white sugar
salt and pepper
Preparation
Combine ingredients in a bowl and mix well until sugar dissolves. Refrigerate for at least 20mins, or until needed.
Chilli Sambal
Ingredients
2 brown onions, peeled and chopped
1 whole bulb garlic, cloves peeled and chopped
4oz ginger, peeled and chopped
10 birdseye chillies
4 stalks lemongrass, white and pale green parts chopped
4 tomatoes, chopped
3 tbs palm sugar
1/4 cup vinegar
juice of 5 small limes
salt and pepper
Preparation
Combine all ingredients in a blender and blend until smooth. Check for seasoning and adjust to suit.
Keep in a jar in the fridge for up to 2 weeks.
