These taste as good as they look!
Ingredients:
- 1 block organic moong bean tempeh/soya bean tempeh (thawed)
- 1 clove garlic – grated
- 1 shallot
- 1 green or red chilli chopped fine
- 2 tbs fresh coriander, mint, or kafir lime leaves
- 1 tsp – coriander powder
- 1/2 tsp turmeric powder
- Himalayan pink salt (to taste)
- Black pepper (to taste)
- Organic sunflower frying oil or virgin coconut oil
Preparation:
- Boil in water for 3-5 minutes or steam for 10 minutes
- Hand grind garlic, chili, shallot and fresh herbs until coarse ground (no blending)
- Mix the ground spices into the tempeh
- Add coriander powder, turmeric, salt and pepper
- Form oval shaped kebabs and place on a tray
Shallow fry each side carefully in a pan until golden brown on each side (alternately you may choose to bake after lining the tray with oil and sprinkling the kebabs and bake on 220 degrees for 15-20 mins).
Serve warm as a starter or canapé.