Potato cakes with Mexican-style tempeh

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I’ve been swimming in potatoes from my CSA. I saw this recipe from trusty One Green Planet and adapted it as such:

Serves 5

Potatoes:
Several potatoes
1 yellow onion
1 flax “egg” (1T ground flaxseed mixed with 3T boiling water and whisked until it starts to coagulate)
1/4-1/2 cup garbanzo flour
Paprika, chili powder, cumin, garlic powder (all to taste but go heavier on the chili powder, medium on the paprika & cumin, light on the garlic powder)

Shred the potatoes & onion in the food processor.
Mix in the other ingredients.
Form into flat patties. Either lightly pan fry in coconut oil OR bake on parchment paper at 400 degrees until crispy around the edges.

Tempeh:
1 T coconut oil
1/2 yellow onion, chopped
2 cloves garlic, crushed
2 8 oz packages tempeh, crumbled
Several chipotles in adobo with sauce (chopped and de-seeded. Use gloves! These are hot. Go easy unless you like it super hot).
Paprika, chili powder, cumin

Heat the oil and add the onions. When tender, add the garlic. Stir and then add the peppers & spices and stir, adding water to deglaze the pan as needed, until it’s done!

I served this over lightly steamed kale and topped with avocado, tomato, and freshly squeezed lime! Yummmmm

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This entry was posted in Recipes, Tofu & tempeh and tagged , . Bookmark the permalink.

One Response to Potato cakes with Mexican-style tempeh

  1. Ema Jones says:

    I would love to use this as filling in my corn tortilla for a yummy brunch 😛

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