Tempeh & Carrot Patties
During these difficult Covid19 quarantine days I’m doing my best to keep busy. I’m using this time at home to get some projects done and to cook and create some new interesting flavors; boredom will do that to me. Today I was inspired to cook up some veggie patties for lunch and they are pretty tasty!
If you want to make some and don’t have all the ingredients I used on hand, don’t sweat it – just improvise; creating can put you in a happy mood. I’ll share how to improvise in my ‘recipe’.
Tempeh Carrot Patties
3 large carrots, shredded (use cabbage, cauliflower or broccoli)
1 package of tempeh, crumbled (or 1 can chickpeas rinsed, drained & mashed)
1 small onion, chopped
a few stalks of parsley, chopped (can use dried or any other fresh herbs)
1 cup of mushrooms, chopped (4 large)
1 tsp salt
1 tsp cumin
a few grinds of black pepper (1/4 tsp)
1/4 cup flour – use any type of flour you choose, almond, coconut, chickpea etc.)
Omit any ingredients that you don’t like. Add green peas, shredded Brussels sprouts or asparagus…there are almost no limits – [just don’t sprinkle nutritional yeast on your Shredded Wheat Mom!! ;)]
Mix all ingredients well and drop by tablespoon full into hot pan with oil, coconut oil or butter (add more between batches as needed). Cook until browned 3-5 minutes, flip and cook another 2-3 minutes. Repeat until batter is gone.
about 1 cup plain Greek yogurt (sour cream alternative)
handful of parsley chopped
2 tsp. nutritional yeast
squeeze of lemon or 1 tsp lemon juice