Tempeh, Corn and Black Bean Cakes (mock shrimp patties)

[Guest guest]

Tempeh, Corn and Black Bean Cakes (mock shrimp

patties)

 

8 ounces tempeh,steamed 10 mins and coarsely crumbled

1 teaspoon minced shallots

1 cup fresh or frozen corn kernels

1 lemon

1 tablespoon tahini (sesame paste)

1/2 teaspoon sea salt, plus additional for seasoning

1 tablespoon tamari soy sauce

1 teaspoon Dijon mustard

1 teaspoon Old Bay Seasoning or other spice mix

1 tablespoon soft tofu

1 tablespoon egg whites

1 cup hand-chopped, cooked black beans

1/4 teaspoon ground coriander

1/8 teaspoon freshly ground black pepper, plus

additional for seasonings

1/3 cup whole wheat bread crumbs

Any salsa

2 tablespoons olive oil

1 teaspoon minced garlic

 

 

Toss the coasrsely crumbled tempeh with the Ancho

Chili Dry Rub, coriander, 1/8 teaspoon of the pepper

and 1 tablespoon of the olive oil. Marinate for 30

minutes.

In a nonstick skillet, heat the remaining 1 tablespoon

olive oil over medium heat. Cook the garlic and

shallots, stirring, until the shallots are

translucent, about 3 minutes. Add the corn kernels and

cook, stirring, for 5 minutes. Add 2 tablespoons of

water, if necessary, to keep the corn from burning.

Add the chopped shrimp and continue to cook, stirring,

until the shrimp are cooked, 2 to 3 minutes. Set

aside.

In a mixing bowl, combine the tamari, Dijon, tofu, egg

whites, beans and tempeh/corn mixture. Mix well and

season with salt and pepper to taste. Form into 10

balls and roll them in the whole wheat bread crumbs.

Make into cakes and place on a tray. Refrigerate for 1

to 2 hours to set before cooking.

Preheat the oven to 350 degrees. Spray a nonstick

skillet with canola oil spray. Heat over medium-low

heat, and add the cakes. Cook until golden on the

bottom, 3 minutes, then turn over and cook until

golden on the other side, 3 minutes. Place the cakes

on a baking sheet and finish cooking in the oven for 5

minutes. Serve with salsa.

Makes 10 cakes.

 

 

 

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[Guest guest]

I have all these ingredients too! I'll try them asap.

Donna

--- Renuka Singh <rsingh7567 wrote:

 

> Tempeh, Corn and Black Bean Cakes (mock shrimp

> patties)

>

>

 

Let me sleep all night in your soul kitchen

Warm my mind near your gentle stove

Turn me out and I'll wander baby

Stumblin' in the neon groves

Source: The Doors - Soul Kitchen

 

 

 

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[Guest guest]

I just grind up dried ancho chilies with a little lemon or lime just

when I make a rub.

 

Sue

 

 

, Kaye

Sykes <kssykes wrote:

>

>

> This looks very interesting, but where does the Ancho

> Chili Dry Rub come from? Is this a product? Or a

> recipe I missed?

>

> Thanks,

> Kaye

>

> > Renuka Singh <rsingh7567

> >

> > Sun, 28 Jan 2007 07:06:36 -0800 (PST)

> > ,

> >

> > Tempeh, Corn

and Black

> > Bean Cakes (mock shrimp patties)

> >

> > Tempeh, Corn and Black Bean Cakes (mock shrimp

> > patties)

> >

> > 8 ounces tempeh,steamed 10 mins and coarsely crumbled

> > 1 teaspoon minced shallots

> > 1 cup fresh or frozen corn kernels

> > 1 lemon

> > 1 tablespoon tahini (sesame paste)

> > 1/2 teaspoon sea salt, plus additional for seasoning

> > 1 tablespoon tamari soy sauce

> > 1 teaspoon Dijon mustard

> > 1 teaspoon Old Bay Seasoning or other spice mix

> > 1 tablespoon soft tofu

> > 1 tablespoon egg whites

> > 1 cup hand-chopped, cooked black beans

> > 1/4 teaspoon ground coriander

> > 1/8 teaspoon freshly ground black pepper, plus

> > additional for seasonings

> > 1/3 cup whole wheat bread crumbs

> > Any salsa

> > 2 tablespoons olive oil

> > 1 teaspoon minced garlic

> >

> >

> > Toss the coasrsely crumbled tempeh with the Ancho

> > Chili Dry Rub, coriander, 1/8 teaspoon of the pepper

> > and 1 tablespoon of the olive oil. Marinate for 30

> > minutes.

> > In a nonstick skillet, heat the remaining 1 tablespoon

> > olive oil over medium heat. Cook the garlic and

> > shallots, stirring, until the shallots are

> > translucent, about 3 minutes. Add the corn kernels and

> > cook, stirring, for 5 minutes. Add 2 tablespoons of

> > water, if necessary, to keep the corn from burning.

> > Add the chopped shrimp and continue to cook, stirring,

> > until the shrimp are cooked, 2 to 3 minutes. Set

> > aside.

> > In a mixing bowl, combine the tamari, Dijon, tofu, egg

> > whites, beans and tempeh/corn mixture. Mix well and

> > season with salt and pepper to taste. Form into 10

> > balls and roll them in the whole wheat bread crumbs.

> > Make into cakes and place on a tray. Refrigerate for 1

> > to 2 hours to set before cooking.

> > Preheat the oven to 350 degrees. Spray a nonstick

> > skillet with canola oil spray. Heat over medium-low

> > heat, and add the cakes. Cook until golden on the

> > bottom, 3 minutes, then turn over and cook until

> > golden on the other side, 3 minutes. Place the cakes

> > on a baking sheet and finish cooking in the oven for 5

> > minutes. Serve with salsa.

> > Makes 10 cakes.

> >

> >

> >

> >

____________________

________

> > ______

> > Food fight? Enjoy some healthy debate

> > in the Answers Food & Drink Q & A.

> > http://answers./dir/?link=list & sid=396545367

> >

> >

> >

> >