Tempeh fritters with fennel, sweet potatoes and basil pesto

Based on 2 ratings

“If you don’t want to eat soy, swap it with tempeh made of lupines. As an alternative, soak red lentils in pure water for at least 3 hours or overnight. Drain the lentils and rinse them well. Then, mince the raw lentils to crumbs in a “meat“ grinder or blender. Process the “mince“ as described for the tempeh, but use a little more oil, and roast them not for 8 but for approx. 10 minutes.”


Easy 👌


30 g parsley
3 tbsp oil (for frying)
200 g tempeh
30 g rice flour
1 pinch smoked paprika powder
½ tsp marjoram
1 tsp soy sauce
1 pinch pepper
500 g sweet potatoes
3 tbsp olive oil
½ tsp salt
¼ tsp pepper
20 g basil
10 g parsley
100 ml olive oil
2 tbsp lemon juice
15 g white miso paste
1 tsp lemon zest
½ tsp salt
½ tsp pepper
100 g cashews
2 tbsp white balsamic vinegar
1 tbsp olive oil
1 dash agave nectar
1 tbsp tahini
½ tsp salt
1 pinch ground cinnamon
¼ tsp pepper
200 g fennel
sprout (for serving)


  • cutting board
  • knife
  • frying pan
  • pot
  • steamer basket
  • immersion blender
  • bowl
  • Step 1/6

    • onion
    • 30 g parsley
    • 3 tbsp oil (for frying)
    • 200 g tempeh
    • 30 g rice flour
    • 1 pinch smoked paprika powder
    • ½ tsp marjoram
    • 1 tsp soy sauce
    • 1 pinch pepper
    • cutting board
    • knife
    • frying pan

    Finely dice onion, finely chop parsley, and crumble tempeh with a fork. Roast the onion cubes and parsley in 1 teaspoon frying oil till golden. Combine them with the squashed tempeh, rice flour, paprika powder, majoram, tamari/soy sauce, and knead together with a good pinch of pepper. Make approx. 4cm long and 1.5cm thick patties. Heat up the remaining oil, and fry the patties on heat level 7 of 9 for approx. 8 minutes till golden brown.

  • Step 2/6

    • 500 g sweet potatoes
    • 3 tbsp olive oil
    • ½ tsp salt
    • ¼ tsp pepper
    • pot
    • steamer basket

    Peel sweet potatoes and cut into 2-cm cubes. Steam the sweet potato cubes for 15 minutes in a steamer basket, or boil them in a pot filled to 2cm with water. Squash the cubes with a fork, and season with olive oil, salt and pepper. Add some fresh silantro or other herbs, thinly cut spring onions, and 1 tablespoon tahin.

  • Step 3/6

    • 20 g basil
    • 10 g parsley
    • 100 ml olive oil
    • 2 tbsp lemon juice
    • 15 g white miso paste
    • 1 tsp lemon zest
    • ½ tsp salt
    • ½ tsp pepper
    • 100 g cashews
    • immersion blender

    For the pesto roughly chop basil and parsley, and blend cashews to fine crumbs. Blend basil, parsley, olive oil, lemon juice, miso, lemon peel, salt, and pepper till smooth. Mix it with the cashew crumbs, and season to taste with salt and pepper.

  • Step 4/6

    • 2 tbsp white balsamic vinegar
    • 1 tbsp olive oil
    • 1 dash agave nectar
    • 1 tbsp tahini
    • ½ tsp salt
    • 1 pinch ground cinnamon
    • ¼ tsp pepper
    • 200 g fennel
    • bowl

    Cut fennel with the stalk in ultra thin slices. Mix the vinegar, olive oil, agave syrup, tahin, salt, cinnamon, and pepper, and spread the marinade over the fennel.

  • Step 5/6

    • sprout (for serving)

    Arrange the mashed sweet potatoes, fennel slaw, and patties in a bowl. Sprinkle some pesto over the patties, and garnish with sprouts.

  • Step 6/6

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    Find more recipes in my free Ebook!

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