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Tempeh and Potato Breakfast Patties

Steaming tempeh helps soften the soybeans it's made of so that the protein-rich cakes absorb more flavor.



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2 medium Yukon Gold potatoes, peeled and cut into ¼-inch cubes (about 3 cups)
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1 8-oz. pkg. tempeh
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⅓ cup unbleached flour
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¼ cup chives, finely chopped
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2 Tbs. low-sodium soy sauce
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1 Tbs. chopped fresh rosemary
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1 clove garlic, minced (about 1 tsp.)
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½ tsp. chopped fresh thyme
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½ tsp. chopped fresh sage
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½ tsp. chopped fresh oregano
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2 Tbs. olive oil


1. Cook potatoes in boiling salted water 15 minutes, or until soft. Drain and cool. Meanwhile, cut tempeh in half, and steam in steamer 20 minutes.

2. Preheat oven to 450°F. Coat baking sheet with cooking spray. Pulse tempeh in food processor until coarsely ground. Transfer to large bowl, and stir in potatoes, flour, chives, soy sauce, rosemary, garlic, thyme, sage and oregano. Season with salt and pepper.

3. Shape mixture into 2-inch balls. Press into 1/2-inch-thick patties. Brush with olive oil, and place on prepared baking sheet. Bake 10 minutes, then brush again with olive oil, flip with spatula, and brush with olive oil. Bake 10 minutes more, or until both sides are browned.

Nutrition Information: 

7 g
Total Fat: 
7 g
Saturated Fat: 
1 g
15 g
211 mg
1 g
1 g
Makes 8 patties

Comments on this Recipe

This is a great technique, but I found the flavor a bit lacking. Wonder what the yummy sauce they show it with is. Due to the sage, it almost tasted like thanksgiving something, but it just didn't have enough to stand alone. Mine also didn't hold together that well - my potatoes were just cooked, maybe if a bit more mashed it would hold. Will try this again, but make a few more additions.

I love your Magazin, but I canot afford to buy it until the ecomony improves. I would love to start saving recipes. Thank you very much, Donna

Looking for recipes made with AGAVE. Thanks,Ginny

love this recipe. Have been vegetarian for 8 years, and never really liked sausage when i did eat meat. This is a great recipe, I changed the spices to what I had in the cupboard, and added a little dijon mustard to mix. tasted great

I LOVE this recipe!!! Satisfies a craving for hash browns, but with less fat and the added benefit of protein!!!

Do you think these would freeze well?

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