Snack

Tempeh and scallion fritters

Name: Tempeh and scallion fritters
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 11 oz Tempeh; 1½ oz Almond flour; 2 Eggs; 2½ tbsp Avocado oil; Scallions, a bunch, sliced thin; Fresh ginger, a thumb, grated; Soy sauce and rice vinegar, a tablespoon of each, for dipping; Sea salt, to taste

Grated rather than crumbled, so the strands tangle and hold each other together — a fritter with no flour in it needs something structural, and the shape of the tempeh is it.

3gnet carbs

26gfat

20gprotein

325kcal

Per serving25 minServes 4

Cook it with Keto Tracker AI

See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.

Download on theApp Store Get it onGoogle Play

Ingredients

For the whole dish · serves 4

Tempeh11 oz
Almond flour1½ oz
Eggs2
Avocado oil2½ tbsp
Scallionsa bunch, sliced thin
Fresh gingera thumb, grated
Soy sauce and rice vinegara tablespoon of each, for dipping
Sea saltto taste

Method

6 steps · 25 minutes

Steam the tempeh 10 minutes first. Every tempeh recipe here says so and it is always the step that gets skipped.
Grate it on the coarse side of a box grater rather than crumbling it with your hands.
Mix with the egg, almond flour, ginger, scallions and salt, and leave it 5 minutes to hydrate.
Press into thin flat cakes. Thick ones stay raw-tasting in the middle however long they fry.
Fry in the oil, 3 minutes a side, and press each one down once as it goes in.
Soy and vinegar mixed for dipping, no oil in it. The fritters bring their own.

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.