TEMPEH SWEET POTATO CUTLETS
It’s hard for me not to overeat these savory treats. They’re wholesome and healthy but taste like dessert! They can be made entirely from leftover, pre-cooked ingredients that are versatile enough to keep stocked in your fridge and used in many other dishes. Just mix and heat.
Ingredients for 10 cutlets:
- 1 C sweet potato, cut into cubes and boiled for 10 minutes
- ½ C tempeh, cut into cubes and boiled for 10 minutes
- ½ C cooked buckwheat, or any other grain
- Untoasted sesame oil for frying
- Optional seasonings: salt, tamari, toasted sesame oil, cinnamon, cayenne pepper...
- Big bowl
- Frying pan
- Crumble the tempeh in the bowl
- Mix in the sweet potato and buckwheat (I like to use my hands to form a texture that is blended but still a bit chunky)
- Season with your favorite things! Mine are a dash of sea salt and a splash each of tamari and toasted sesame oil.
- Heat the untoasted sesame oil in the pan
- Shape the “dough” into cutlets and brown them over medium-high for 2 or 3 minutes on each side, turning carefully.
- Serve with leftover steamed or fresh greens, or both!
- Know your oils: Regular, untoasted sesame oil is made from raw, pressed sesame seeds. Toasted sesame oil is made from toasted sesame seeds. The first is good for high-temperature cooking, while the second is flavorful and good for seasoning.
- Sweet potatoes are great with a variety of herbs, spices, and condiments, and tempeh and grains are naturally mild, so you can experiment freely with this recipe! Thyme, red pepper flakes, cumin, and smoked paprika are other lovely flavoring choices.