Tempe Potato Patties


English Version:

These are a fusion of an Indonesian bregedel and a potato pancake with the added protein of tempe. They are amazingly delicious with a satisfying outer crust that crunches down to a soft interior and a taste that elicits requests for more. Leftovers can be reheated in the oven or in a pan over a burner and are just as tasty.

Tempe Potato Patties
Serves 4

Ingredients for Potatoes :
– 350 gr. potatoes
– ½ tsp. salt
– ¼ tsp. cumin powder
– ¼ tsp. coriander powder
– 1/8 tsp. cayenne or red chili powder
– 1 clove garlic, pressed
– 2 tbl. celery (seladri) leaves finely chopped
– pepper to taste

Ingredients for Tempe :
– 100 gr. tempe
– 1/8 tsp. salt
– 1/8 tsp. cumin powder
– 1/8 tsp. coriander powder
– cayenne or red chili powder to taste
– pepper to taste
– 1 egg beaten in a small bowl
– ¾ cup bread crumbs on a small plate
– Canola oil for frying
– Homemade Savory Tomato Sauce or Mango Chutney –
see BA web site for recipes
Directions:

Boil the potatoes in their skins until soft. Set aside until cool enough to handle and then remove the skins. Mash the potatoes with a potato masher. Once they are evenly mashed add the salt, cumin, coriander, chili powder, celery leaves, and pepper. Mix well. Set this aside.

Boil the tempe for about 10 minutes or until done. Mash the tempe. Add the salt, cumin, coriander, chili powder, and pepper. When this is well mixed add the potato mixture and mix very well. Adjust the seasoning to taste. Make patties about 6 cm in diameter and 2 cm thick from this mixture. You should have about 8-9 patties.

Heat about 1 tbl. canola oil in a non-stick frying pan big enough to hold all the patties in one layer. (You can also do this in two batches – it is important that they are in one layer.) While the oil heats, take a patty and dip it in the beaten egg and then in the bread crumbs, coating both sides of the patty. Do this with the remaining patties. Fry the patties until golden brown and then flip them over and brown the other side, adding oil as needed. These are most delicious when well browned and served warm.

Serve with homemade Savory Tomato Sauce or Mango Chutney (see B A web site for these two recipes).

Indonesian Version:

Bregedel Tempe dan Kentang

Untuk 4 orang

Bahan untuk Kentang :
– 350 gr. kentang
– ½ tsp. garam
– ¼ tsp. bubuk jinten
– ¼ tsp. bubuk ketumbar
– 1/8 tsp bubuk cabe
– 1 butir bawang putih, dihaluskan pakai alat press
– 2 Tbl. seledri, potong kecil
– merica secukupnya

Bahan untuk Tempe :
– 100 gr. tempe
– 1/8 tsp. garam
– 1/8 tsp bubuk jinten
– 1/8 tsp bubuk ketumbar
– bubuk cabe secukupnya
– merica secukupnya

– 1 butir telur (kocok, simpan dalam mangkok)
– ¾ cangkir tepung roti di atas piring
– minyak canola untuk goreng, secukupnya

– Saos Tomat Enak or Chutney Mangga dari web site Bali Advertiser

Cara Membuat:

Rebus kentang dengan kulitnya (masak sampai lemas kemudian buang/keluar kulitnya). Setelah masak, tumbuk kentang sampai halus. Kemudian tambahkan semua bahan untuk kentang, aduk sampai tercampur bagus.

Rebus tempe kira-kira 10 menit sampai matang. Kemudian di tumbuk dan tambahkan semua bahan untuk tempe. Setelah tercampur bagus, tambahkan campuran kentang dan aduk lagi sampai semua tercampur bagus. Kemudian bikin 8-9 buah bregedel kira kira tebal 2 cm dan diameter 6 cm.

Siapkan wajan, tambahkan minyak. Setelah minyak panas, ambil bregedel, celupkan dalam adonan telur (bolak-balik sampai semua bregedel rata kena telur), kemudian masukkan dalam tepung roti, bolak-balik sampai rata kena tepung roti. Masukkan dalam wajan dan goreng sampai coklat, bolak balik supaya kedua sisi matang dan berwarna coklat.

Enak dengan Saos Tomat Enak atau Chutney Mangga. Resep ini bisa didapat dari web site Bali Advertiser.

Note: Bisa bikin tepung roti sendiri – taruh roti yang sudah kering di dalam blender atau food processor, blender sampai roti kecil dan halus.

All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.

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