Tempeh keftas

Mediterranean tempeh keftas
keftas tempehine


Combine all the sauce ingredients in a blender and pulse until you get a smooth consistency. Pour into a bowl and store in the refrigerator until you are ready to serve.

In a large skillet over medium-low heat, sauté the onion in 1 tbsp. oil about 3-4 minutes, until it becomes translucent. Add the garlic and sauté for 2 more minutes. Turn off the heat and set aside.

In the bowl of a food processor, add tempeh, cashews, breadcrumbs, spices, oil, onion and garlic. Add salt and pepper to taste. Pulse a few seconds at a time, until the mixture is broken up into small pieces.

With your hands, squeeze some of the mixture to see if it holds together without coming apart. If not, add a little water, 1 to 2 tbsp. at a time and spray to mix. The mixture should not be crumbly.

Using your hands, form balls with about ¼ cup of mixture at a time. Keftas can be formed into different shapes: for example, they can also be formed into a cylinder around a wooden skewer, pre-soaked.

Wipe out the pan used for the onions, then pour in enough oil to cover the bottom. Heat over medium-low heat, then fry the keftas, turning often, about 1 minute per side. They are ready when they are golden brown. You can reduce the heat if the keftas tend to burn too quickly.

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