Bergedel Tempe (Village-Style Fried Tempe Patties)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh (1 block) | 400 grams |
| Eggs | 2 large |
| All-purpose flour | 2 tablespoons |
| Breadcrumbs | 2 tablespoons |
| Garlic | 3 cloves |
| Shallots | 5 cloves |
| Black pepper | 1/2 teaspoon |
| Nutmeg | A small pinch |
| Stock powder (any flavor) | 1 small packet |
| Green onions | 2 stalks |
| Celery | 2 stalks |
| Oil (for frying) | Enough to deep fry |
Steps:
-
Prepare the Tempeh:
Start by mashing the block of tempeh until it reaches a smooth consistency. Set it aside for later use. -
Make the Spice Paste:
In a mortar or food processor, grind the garlic, black pepper, and a pinch of nutmeg until smooth. Set this mixture aside. -
Chop the Greens:
Finely slice the green onions and celery stalks. Keep them aside for later use. -
Fry the Shallots:
Thinly slice the shallots and fry them in a little oil until golden brown and crispy. Set them aside to cool. -
Combine the Ingredients:
In a large mixing bowl, combine the mashed tempeh with the garlic mixture, green onions, celery, crispy fried shallots, stock powder, eggs, flour, and breadcrumbs. Mix well until the ingredients are thoroughly combined. -
Adjust the Texture:
If the mixture feels too stiff, add a little water, one tablespoon at a time, until the mixture is easy to shape but still firm. Test for taste—ensure the mixture is salty, savory, and delicious. -
Fry the Patties:
Heat oil in a frying pan over medium heat. Scoop the tempeh mixture using a tablespoon, shaping it into small, flat patties. Fry the patties in batches, cooking each one until golden brown and crispy on both sides. -
Drain and Serve:
Once the patties are golden brown, remove them from the oil and drain on a paper towel. Serve hot with your favorite dipping sauce or enjoy them on their own.
These Bergedel Tempe patties are crispy on the outside, soft and savory on the inside, and perfect as a snack or a side dish for a traditional meal.
