If I am being completely honest… I don’t like tempeh. I have tried really hard to like this fermented soy product, but to no avail… Until now.

The reason tempeh is so great is that is a traditionally made fermented soy product. It is made by a natural culturing and controlled fermentation process that binds whole soybeans into a cake form. The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. Fermented foods are really important for maintaining optimal health as they provide good bacteria for our gut and are a great source of B12.

Tempeh Patties
Yields 20
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
  1. 300g organic tempeh
  2. 300g cooked chickpeas
  3. 300g cooked brown lentils
  4. 3 tablespoons tomato paste
  5. 1 cup grilled eggplant marinated in olive oil
  6. 1/2 teaspoon pimenton (smoked sweet paprika)
  7. 1/4 cup ground flaxseeds
  8. 1 clove garlic
  9. 1 teaspoon grated fresh ginger
  10. salt and pepper to taste
  11. coconut oil for shallow frying
  1. Add all ingredients to your food processor and blend until just combined.
  2. Heat 1 tablespoon of coconut oil in a large heavy pan.
  3. Using 2 desert spoons form balls from the mixture and shallow fry for 5 minutes on either side over a medium heat.
  4. Serve with your favourite salad ingredients and relish with warm wholemeal flat bread.
  1. These can be baked in the oven as an alternative cooking method to shallow frying.
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