Tempeh-Potato Croquettes with Creamy Dill Sauce, Vegan + Gluten-Free
Author: Ilene Godofsky
Recipe type: appetizer, entree
Cuisine: vegan, gluten-free
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
Sauce: 1 avocado, 3 tbs tahini, juice of 1 lemon, 1 clove garlic, 2 tbs fresh dill, salt and pepper to taste, water as needed
2 medium yukon potatoes, peeled and cubed
1 tbs vegan butter (can substitute olive oil)
1 package tempeh
1 tbs tamari
1 tbs ground flax seed
½ cup diced celery
¼ cup diced onion
1 clove garlic, minced
salt and pepper, to taste
optional- 1 tbs kelp flakes
oil or non-stick spray for frying (I used coconut)
Instructions
Combine all sauce ingredients in blender and blend until smooth. Refrigerate until needed.
Bring a small pot of water to a boil. Add potatoes and boil until tender (about 15 minutes).
Meanwhile, crumble tempeh into a small bowl. Add tamari and let marinate until needed.
Prepare flax "egg" by combining flax seed with 3 tbs warm water. Let sit for at least 10 minutes.
Drain potatoes and place in a medium bowl. Add vegan butter (or oil) and mash until mostly smooth.
Stir in tempeh, flax "egg", celery, onion garlic, salt, pepper and kelp flakes (if using) and mix thoroughly.
Heat oil in a pan at medium-high heat. Use your hands to form mixture into patties about 2-3" wide. Fry patties on each side until gold brown (about 5 min).
Serve with creamy dill sauce and top with fresh chopped dill.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/05/20/tempeh-potato-croquettes-with-creamy-dill-sauce-vegan-gluten-free/