Thai Tempeh Cakes with Sweet Chilli Dipping Sauce

Ingredients

Cakes

• 4 lemon grass stalks, outer leaves removed and inside finely chopped
• 8 garlic cloves, chopped
• 8 spring onions (scallions), finely chopped
• 8 shallots, finely chopped
• 8 fresh red chillies, seeded and finely chopped
• 4 inch piece fresh ginger, finely chopped
• 1 C chopped fresh corriander, chopped, plus extra for garnish
• 36 oz tempeh, sliced
• 4 tbsp lime juice
• 4 tsp granulated sugar
• 3/4 C all-purpose flour
• 4 large eggs, lightly beaten
• veg oil

Dipping Sauce

• 3/4 C Mirin
• 3/4 C white wine vinegar
• 8 spring onions, thinly sliced
• 4 tsp granulated sugar
• 8 fresh red chillies, seeded and finely chopped
• 1/2 C chopped cilantro
• 1 tsp salt

Procedure

1. Make the dipping sauce by mixind ingredients
2. Place lemon grass, garlic, spring onions, shallots, chillies, ginger and corriander in a food processor and process to a coarse paste.
3. Add the tempeh, lime juice, and sugar and process until combined.
4. Add the flour, egg, and salt and pepper to taste. Process to form a coarse sticky paste.
5. Scrape into a bown and form into rounds.
6. Fry in oil, 5-6 minutes turning once, until golden.
7. Drain and serve.