Ingredients
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Tempeh Patties
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8 oz tempeh, crumbled tempeh8 oz tempeh, crumbled
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2 tablespoons fresh lime juice lime juice2 tablespoons fresh lime juice
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1 stalk lemongrass, finely minced (white part only) lemongrass1 stalk lemongrass, finely minced (white part only)
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tablespoon soy sauce or tamari soy sauce1 tablespoon soy sauce or tamari
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1 tablespoon coconut sugar coconut sugar1 tablespoon coconut sugar
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1 tablespoon chili paste (such as sambal oelek, or Thai chili paste) chili paste1 tablespoon chili paste (such as sambal oelek, or Thai chili paste)
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2 tablespoons rice flour rice flour2 tablespoons rice flour
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2 green onions, thinly sliced green onions2 green onions, thinly sliced
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1 tablespoon chopped cilantro cilantro1 tablespoon chopped cilantro
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1/2 teaspoon ground white pepper ground white pepper1/2 teaspoon ground white pepper
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Pinch salt saltPinch salt
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1 tablespoon water (if needed) water1 tablespoon water (if needed)
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Green Papaya Slaw
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1 cup shredded green papaya green papaya1 cup shredded green papaya
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1 small carrot, julienned carrot1 small carrot, julienned
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1/4 cup fresh mint leaves mint leaves1/4 cup fresh mint leaves
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1/4 cup fresh cilantro leaves cilantro1/4 cup fresh cilantro leaves
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2 tablespoons roasted pumpkin seeds (optional) pumpkin seeds2 tablespoons roasted pumpkin seeds (optional)
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2 tablespoons fresh lime juice lime juice2 tablespoons fresh lime juice
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1 tablespoon coconut sugar coconut sugar1 tablespoon coconut sugar
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1 tablespoon rice vinegar rice vinegar1 tablespoon rice vinegar
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1 teaspoon soy sauce or tamari soy sauce1 teaspoon soy sauce or tamari
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1 small Thai chili, finely sliced (optional) thai chili1 small Thai chili, finely sliced (optional)
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Sweet-Sour Dipping Sauce
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2 tablespoons soy sauce or tamari soy sauce2 tablespoons soy sauce or tamari
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2 tablespoons fresh lime juice lime juice2 tablespoons fresh lime juice
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1 tablespoon coconut sugar coconut sugar1 tablespoon coconut sugar
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1 teaspoon rice vinegar rice vinegar1 teaspoon rice vinegar
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1/2 teaspoon chili flakes chili flakes1/2 teaspoon chili flakes
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For Cooking
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1 tablespoon avocado or coconut oil (or use nonstick pan for oil-free) coconut oil1 tablespoon avocado or coconut oil (or use nonstick pan for oil-free)
Directions
Prepare the patties and slaw as described. Serve the hot patties alongside the fresh slaw, with the dipping sauce on the side for optimal flavor. Enjoy as a main dish, in wraps, or as a party appetizer. Green papaya can be substituted with shredded kohlrabi or cucumber if unavailable. Adjust the chili to your preferred spice level.
Steps
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1
Done
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In a large bowl, combine crumbled tempeh, lime juice, minced lemongrass, garlic, soy sauce or tamari, coconut sugar, chili paste, rice flour, green onions, cilantro, white pepper, and salt. Mix well. If the mixture is too dry to hold together, add water a teaspoon at a time until just moist and cohesive. |
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2
Done
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Form mixture into 6 equal patties, about 1/2 inch thick. |
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3
Done
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Heat oil in a nonstick skillet over medium heat. Fry patties 3-4 minutes per side, until golden brown and crisp. For oil-free, bake at 400°F (200°C) for 15-20 minutes, flipping halfway. |
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4
Done
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For the slaw, toss shredded green papaya, carrot, mint, cilantro, and pumpkin seeds (if using) in a bowl. In a small jar, whisk together lime juice, coconut sugar, rice vinegar, soy sauce or tamari, and Thai chili. Pour dressing over the slaw and toss to combine. |
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5
Done
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To make the dipping sauce, whisk together soy sauce or tamari, lime juice, coconut sugar, rice vinegar, and chili flakes in a small bowl. |
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6
Done
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Serve tempeh patties warm with a generous heap of slaw and dipping sauce on the side. Garnish with extra herbs or lime wedges if desired. |
