Breakfast

Tempeh breakfast patties with sage

Name: Tempeh breakfast patties with sage
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 11 oz Tempeh; 4 tsp Olive oil; 1 Egg; Fresh sage, a small bunch, chopped fine; Fennel seeds, a teaspoon, toasted and crushed; Tamari, a splash; Sea salt, to taste; Black pepper, plenty

The meat-free answer to a breakfast sausage, seasoned the same way with sage and fennel — and unlike most of them it is built on something that was already a whole food.

4gnet carbs

14gfat

17gprotein

210kcal

Per serving30 minServes 4

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Ingredients

For the whole dish · serves 4

Tempeh11 oz
Olive oil4 tsp
Egg1
Fresh sagea small bunch, chopped fine
Fennel seedsa teaspoon, toasted and crushed
Tamaria splash
Sea saltto taste
Black pepperplenty

Method

6 steps · 30 minutes

Steam the tempeh 10 minutes first. Every tempeh recipe here says so, and this is the one where skipping it is most obvious.
Grate it coarsely rather than blending it. Blended it turns to paste and the patties come out dense.
Toast and crush the fennel seed. Whole, it stays a hard fleck; crushed, it is what makes this taste like a breakfast sausage.
Bind with the egg and a splash of tamari and squeeze a handful hard. If it holds its shape it is ready.
Chill the shaped patties 10 minutes. Tempeh has no fat to set, so cold is what holds them together in the pan.
Fry them gently, 4 minutes a side. They color more slowly than meat and rushing it leaves the middle raw-tasting.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.