Since I manufacture and distribute Organic Tempeh, I am always on the lookout for a new recipe.
This is one that I worked out recently, and a number of my restaurant customers are serving it now. It uses black beans and tempeh, ground together, mixed with the other ingredients, and pan cooked. They come out crisp on the outside, creamy and soft inside.
One 15 ounce Can of Black Beans, rinsed and drained
4 ounces Organic Soy Tempeh, diced
2 Tablespoons Vegan Mayonnaise
¼ cup fresh chopped Cilantro
2 Tablespoons fresh, unseasoned bread crumbs
1 Tsp Habanera hot sauce
½ Teaspoon ground Cumin
¼ Teaspoon Kosher Salt
½ Teaspoon Fresh ground Black Pepper
Using a mortar and pestle, grind the diced Tempeh and Black Beans to a thick, chunky paste.
Add in the Mayonnaise, hot sauce, chopped Cilantro, bread crumbs, salt and pepper, and mix well.
Using lightly floured hands, form the Tempeh and bean mixture into 4 equal sized patties.
The flour helps give the cake a crusty outside.
Heat a wide skillet or griddle on medium heat. Brush well with olive oil. Add the cakes, and cook until browned and crisp on the bottom. Turn the cakes over, and cook for another three minutes.
Serve over shredded lettuce with salsa, or use as filling for a burrito or wrap.
This is one that I worked out recently, and a number of my restaurant customers are serving it now. It uses black beans and tempeh, ground together, mixed with the other ingredients, and pan cooked. They come out crisp on the outside, creamy and soft inside.
One 15 ounce Can of Black Beans, rinsed and drained
4 ounces Organic Soy Tempeh, diced
2 Tablespoons Vegan Mayonnaise
¼ cup fresh chopped Cilantro
2 Tablespoons fresh, unseasoned bread crumbs
1 Tsp Habanera hot sauce
½ Teaspoon ground Cumin
¼ Teaspoon Kosher Salt
½ Teaspoon Fresh ground Black Pepper
Using a mortar and pestle, grind the diced Tempeh and Black Beans to a thick, chunky paste.
Add in the Mayonnaise, hot sauce, chopped Cilantro, bread crumbs, salt and pepper, and mix well.
Using lightly floured hands, form the Tempeh and bean mixture into 4 equal sized patties.
The flour helps give the cake a crusty outside.
Heat a wide skillet or griddle on medium heat. Brush well with olive oil. Add the cakes, and cook until browned and crisp on the bottom. Turn the cakes over, and cook for another three minutes.
Serve over shredded lettuce with salsa, or use as filling for a burrito or wrap.
