Get ready to tantalize your taste buds with a mouthwatering Indonesian delicacy that will transform your perception of plant-based cooking! Perkedel Tempeh is not just another recipe - it's a crispy, golden treasure that bridges traditional Indonesian cuisine with modern culinary excitement. Imagine biting into a perfectly fried patty that's packed with protein, bursting with flavor, and so irresistibly delicious that even meat lovers will be asking for seconds. This recipe is about to become your new favorite way to enjoy tempeh, turning a humble ingredient into a show-stopping dish that will impress family and friends alike!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- 200g tempeh, crumbled
- 2 medium potatoes, boiled and mashed
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- Oil for frying
Instructions
- Prepare the ingredients by crumbling the tempeh into fine pieces using your hands or a food processor.
- Boil the potatoes until completely soft, then drain and mash them thoroughly in a large mixing bowl until smooth with no large chunks.
- Mince the garlic finely using a sharp knife or garlic press to release its aromatic flavors.
- In a mixing bowl, combine the crumbled tempeh, mashed potatoes, minced garlic, salt, and pepper. Mix all ingredients thoroughly until they form a consistent and well-integrated mixture.
- Shape the mixture into small, flat patties approximately 2-3 inches in diameter and about 1/2 inch thick. Ensure the patties are compact and hold together well.
- Heat oil in a large frying pan over medium-high heat. The oil should be about 1/4 inch deep to allow for even frying.
- Carefully place the tempeh patties into the hot oil, making sure not to overcrowd the pan. Fry each side for 3-4 minutes or until golden brown and crispy.
- Remove the fried tempeh cakes using a slotted spatula, allowing excess oil to drain on paper towels.
- Serve hot as a side dish or appetizer, optionally with a dipping sauce like sambal or chili sauce.
Tips
- To ensure your Tempeh Cake turns out perfectly every time, keep these pro tips in mind:
- Moisture is Key: Make sure your mashed potatoes are thoroughly drained to prevent soggy patties. The drier the potato, the crispier your perkedel will be.
- Crumble Tempeh Finely: Use a food processor or your hands to create very fine tempeh crumbles. This helps the patties hold together better and ensures even cooking.
- Binding Matters: If your mixture seems too dry and isn't holding together, add a beaten egg to help bind the ingredients.
- Oil Temperature: Maintain a consistent medium-high heat (around 350°F) for perfect golden-brown exterior without burning.
- Don't Overcrowd: Fry patties in batches to ensure each gets crispy and evenly cooked. Overcrowding will lower the oil temperature and result in greasy cakes.
- Drain Excess Oil: Always place fried patties on paper towels to absorb extra oil and maintain their crispiness.
- Serving Suggestion: Serve immediately while hot and crisp, paired with a spicy sambal or sweet chili sauce for an authentic Indonesian experience.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
