Veggies on the counter

Chickpea and Tempeh Patties with Lemon Chutney

Posted in main courses by veggies on the counter on February 5, 2014

tempehpatties For some reason I can’t yet figure out, my cats love tempeh.  They could be sleeping on the farthest room from the kitchen but, as soon as I open the tempeh package, they come running and meowing like crazy. I always give them little bits of it, and they always give me back “the face”, meaning they want seconds. Maybe it’s tempeh’s yeast-y and nutty flavour that drives them mad. Anyway, I have hardly ever seen them being so enthusiastic about a particular food as they are about it (don’t get me started on the organic and expensive as hell wet food I once bought them, which they sniffed and walked away from). tempeh collage  Unlike the kitties, and through my years as a vegetarian/vegan, I never cared much for tempeh. Today, however, I’ve been cooking with it much more often. Through practice, I guess I’ve come up with some pretty good dishes that feature this fermented soy-based and, most of the time, underrated ingredient. The recipe for this patties is, out of the things I’ve made recently using tempeh, the one I like the most. They’re complex in flavour as well as in texture, with different spices thrown in for a bit of a spicy kick. A couple specifics: you really have to refrigerate them for at least two hours before cooking. It pays off, really: their consistency will improve and it’ll be easier to shape them. The chutney, on its side, won’t take you more than 5 minutes to make and it’s sweet and tangy character goes really well with the patties’ earthy flavours. lemon 1 lemon 2 Chickpea and Tempeh Patties with Lemon Chutney

(makes 6 to 8 patties)

for the patties:

1 medium sized onion, finely chopped

6 garlic cloves, finely chopped

2 tablespoons olive oil 5 dried shiitake mushrooms, soaked in 1 cup warm water for at least 15 minutes

1 tablespoon cumin seeds, crushed in a mortar and pestle

2 teaspoons paprika

2 teaspoons turmeric

1 ½ teaspoons dried thyme

3 tablespoons tomato puree/paste

1 ½ teaspoons harissa

½ teaspoon sea salt

145 g /1 cup frozen corn

250 gr tempeh, crumbled

1 1/2 cups cooked chickpeas

for the lemon chutney:

1 tablespoon mustard seeds

210g /2 medium sized lemons

125 ml / ½ cup brown rice syrup

For the patties: In a pan over medium heat, add the olive oil, onion and garlic. Cook for 2-3 minutes, or until the onion is soft. Add the mushrooms, crushed cumin seeds, paprika, turmeric and thyme, followed by ½ cup of the mushrooms soaking water. Give everything a good stir and add the tomato puree, harissa, salt, frozen corn and tempeh. Cook for, over a low-medium flame, for 8-10 minutes. Add the chickpeas to a large bowl and mash them with a potato masher. They will work as the “glue” that holds the patties together, so they should be well mashed. Add the tempeh mixture to the chickpeas and stir everything together until you have a firm mixture. Taste to check the seasoning and add a bit more salt if needed. Refrigerate the burgers mixture for at least 2 hours. When you’re ready to cook them, add a generous drizzle of olive oil to a frying pan over medium heat. When the oil is hot, add the burgers and let them cook for 4-5 minutes on each side, or until they’re golden brown. Serve with the lemon chutney on top.

For the lemon chutney: In a small pan over medium heat, toast the mustard seeds for 1-2 minutes or until brown but not burnt. Set aside. Using a y-shaped peeler or a small sharp knife, remove the lemons’ skin. Cut the skinless lemons into quarters and remove as much as the white part as you can (you only want the pulp). Remove any seeds as well. Cut the lemons’ pulps into smaller pieces and their skins into very thin strips. Add the lemons’ skin and pulp and the rice syrup to the pan with the toasted mustard seeds. Cook for 5 minutes, uncovered and over medium heat, or until the liquid is reduced a bit (it will reduce even more after it’s cooled, so don’t overcook it). Serve with the burgers.

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7 Responses

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  1. Gori said, on February 5, 2014 at 4:08 pm

    Ando com muito vontade de comprar tempeah, mas até agora não tinha encontrado a receita que me levasse a experimenta-lo, acho que vai ser está, pois adoro os temperos e sabores que fazem parte dela.
    Obrigada pela partilha e beijinhos

  2. Emma said, on February 5, 2014 at 10:19 pm

    I really really want these patties! I am positively crazy for tempeh and all the other ingredients in this recipe are favourites of mine too.
    The lemon chutney is genius.

  3. betsy shipley said, on February 6, 2014 at 10:48 pm

    Sounds great. Check out the Facebook page titled Tempeh Girls. We produced Betsy’s Tempeh in Mich. for 9 1/2 years back in the mid 80’s calling ourselves the tempeh pioneers. Currently we are working on a tempeh incubator that could be used in restaurants, small shops making artisan tempeh or community centers teaching people how they can make their own protein. Keep in touch for further updates.
    betsy shipley
    makethebesttempeh.org

  4. Natalie Tamara said, on March 20, 2014 at 8:34 pm

    I cooked tempeh a couple of times probably about a decade ago and didn’t think much too but I’m keen to give it another chance. I’ve now had a jar of tempeh sat in my cupboard for over a month not knowing what to do with it… but this might be the one, especially with the lemon chutney part!

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