Tempeh-Potato Croquettes with Spicy Peanut Sambal

These are very nice served with a cucumber-mint salad, and try this vegetable dish: spinach, slivered onions, and tomato wedges sauteed in Coconut Milk and lime juice with salt, and garnished with roasted cashews or peanuts.

MAKES: 10

INGREDIENTS:

SPICY PEANUT SAMBAL

• 2 fresh hot green chilies, stemmed and seeded
• 4 cloves garlic
• 1 cup roasted peanuts
• 1 tablespoon soy sauce
• 2 tablespoons fresh lime juice
• 3 tablespoons raisins
• 1 tablespoon honey

CROQUETTES

• 6 medium to small potatoes (2 cups mashed)
• 3 tablespoons vegetable oil
• 1 8-ounce tempeh cake
• 1 1/2 tablespoons minced garlic
• 1 teaspoon dried coriander
• 1 teaspoon dried cumin
• 1 cup grated carrot
• 1 cup minced scallion
• 2 teaspoons salt
• fresh ground pepper to taste
• 1 egg, beaten
• 2 tablespoons chopped parsley
• vegetable oil for sauteing

INSTRUCTIONS:

1. For Sauce: Put all ingredients in a food processor and grind into a chunky paste.
2. Peel and boil potatoes until done, approximately 20 minutes. Drain. Mash them and set aside.
3. Heat 2 tablespoons of the vegetable oil. Cut the tempeh cake into 4 pieces. Saute the tempeh over medium heat for approximately 3 minutes or until golden brown.
4. Turn the tempeh, and add garlic, coriander, and cumin. Break up the tempeh pieces with a fork, stirring in the spices to keep them from burning and to help tempeh absorb them.
5. Turn down the heat to low, and cook for 2 to 3 minutes. Transfer the tempeh-spice mixture to a bowl and set aside. When the mixture is cool, crumble up the tempeh.
6. Heat the remaining 1 tablespoon of oil. Saute carrot and scallion for 1 to 2 minutes.
7. Combine potatoes, tempeh, and sauteed vegetables. Add salt, pepper, egg, and parsley. Stir well.
8. Form into 3-inch patties. Saute in vegetable oil until golden brown on both sides.
9. Serve with Spicy Peanut Sambal on the side.