Tempeh polpettes with sundried tomato pesto

Tempeh polpettes with sundried tomato pesto

the culinary squad
Prep15 min
Cook8 min

Ingredients

  • 340g chopped TEMPEHINE ITALIAN ground tempeh
  • ¼ cup sundried tomato pesto
  • 1 onion, finely chopped
  • 2 eggs
  • ½ cup plain bread crumbs
  • Salt and freshly ground pepper to taste
  • 2 tbsp olive oil
  • 1 large can (680 ml) tomato sauce

In a large bowl, mix all the ingredients for the polpettes except the oil and tomato sauce.

Shape into balls approximately 3 tablespoons in diameter.

In a skillet over medium heat, heat the oil and let the polpettes brown for 3 minutes, turning them regularly.

Reduce the heat to medium-low, add the sauce and cook for 5 minutes.

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