Tempeh-Potato Croquettes


This recipe is adapted from The Café Brenda Cookbook (Voyageur Press, 1992).

  • 6Servings


  • 6 small potatoes, peeled
  • 4 Tbs. vegetable oil
  • 8 oz. tempeh, cut into four pieces
  • 1 1/2 Tbs. minced garlic
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 cup grated carrot
  • 1 cup minced green onion
  • 2 tsp. salt
  • 1 large egg, beaten
  • 2 Tbs. chopped fresh parsley


Cook potatoes in enough boiling water to cover, until tender, about 15 minutes. Drain well; mash and set aside.

In large skillet, heat 2 tablespoons oil over medium heat. Add tempeh and cook, turning once, until golden brown, about 3 minutes per side. Add garlic, coriander and cumin. Break up tempeh pieces with a fork, stirring in spices. Reduce heat to low and cook 2 to 3 minutes. Transfer tempeh-spice mixture to bowl and set aside. When mixture is cool, crumble up tempeh.

In medium skillet, heat 1 tablespoon oil over medium heat. Add carrot and green onion and cook, stirring often, until beginning to soften, about 5 minutes.

Add sautéed vegetables and mashed potatoes to tempeh mixture. Add salt, pepper, egg and parsley and mix well. Form into six 3-inch patties.

In large skillet, heat remaining oil over medium heat. Add tempeh patties and cook, turning once, until golden brown, 2 to 3 minutes per side.

Nutrition Information

  • Calories: 135
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 18 mg
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 400 mg