Thai Spiced Tempeh Tofu Cakes

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Veggie Num Num
Nutrition per serving    (USDA % daily values)


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Ingredients for 15 servings

200 g tempeh

150 g firm tofu

1 stalk of lemon grass (white part only), finely chopped

1 garlic clove, minced

2 tsp freshly grated ginger

½ tsp dried crushed chilli

½ cup fresh coriander (cilantro), leaves roughly chopped & roots finely diced

2 kaffir lime leaves, thinly sliced

2 tsp vegetarian green curry paste (If using a store brought paste check to ensure it does not contain fish and/or shrimp)

2 tsp grated palm sugar

¼ cup coconut cream

1 tsp white vegetarian miso paste

4 snake beans, thinly sliced (approx 1 cup) (or substitute with 1 cup of peas or finely diced green capsicum (pepper))

a little plain flour for dusting

Peanut oil for shallow frying

sweet chilli sauce and/or Japanese or vegan mayonnaise

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