Now that you know a little more about this interesting food you no longer have excuse to prepare these tempeh and sweet potato croquettes. You will see that they are super good, both hot and cold, and they are also quick to make. On this occasion, to give it a mediterranean touch, I have added a little oregano to the dough and I have accompanied them with a vegan sour sauce. I hope you like them, in my house they have flown!

For croquettes:
  • 1 large sweet potato. (approx. 300 gr.)
  • 200 gr. of fresh tempeh
  • 1 tbsp and ½ of dried oregano
  • White wheat flour for batter
For the sauce:
  • 1 natural soy yogurt (unsweetened) < / li>
  • Half lemon juice
  • Oregano or chives to taste
  • Pepper to taste
  1. To prepare the croquette dough we will start by cooking the tempeh and the sweet potato separately. Peel and cut the sweet potato into large pieces and bring it to a boil. It will not be necessary to add salt, since the tempeh will give enough flavor to the dough. Cut the block of tempeh into pieces and place it in a saucepan with water, covering about half of the tempeh. Add a little soy sauce and a piece of kombu seaweed and cook until all the water in the saucepan is consumed.
  2. Let the sweet potato drain well and the tempeh before proceeding to mash it all with the help of a fork. Add the oregano, shape the croquettes, coat them in flour and fry them.
  3. To prepare the sauce, mix the lemon juice with the yogurt, stirring constantly. Finally add the oregano or chives and pepper.
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