Tempeh-Black Bean-Walnut Patties

By • November 16, 2011 • 2 Comments



Author Notes: This recipe was inspired by the Red Quinoa Patties recipe from Ancient Harvest brand's recipe booklet. I use tempeh instead of quinoa, but either works well. I've changed the proportions in my version to make the patties bind better and also to get a more rounded flavor from the major ingredients. My version also sautes the onion/garlic/veggies, uses healthier walnuts instead of pine nuts, and replaces bread crumbs with gluten-free flours. Priyanka Bandyopadhyay

Serves 8-10

  • 1 cup Tempeh (I use Surata-Original)
  • 1 cup Walnuts (ideally toasted for 5min at 400C)
  • 1 cup Cooked Black Beans (I use a whole 15oz/small can)
  • 1 cup Onion - finely chopped
  • 1-1.5 cup Veggie mix of your choice (I generally use a mix of peas, corn, chopped red bell pepper, and grated carrots)
  • 2 tablespoons Garlic - finely chopped
  • 1 tablespoon Jalapeno/serrano chilli - finely chopped (optional)
  • 1 cup Basil or Cilantro leaves: finely chopped, loosely packed (or use other herbs you love)
  • 0.5 tablespoons Oil
  • 4-6 teaspoons Salt (preferably Kosher, quantity as required)
  • 0.5 cups Gluten-free flour of your choice like rice, quinoa, corn, buckwheat (or use bread crumbs or wheat flour if you don't need to be gluten-free)
  1. BLEND: Using a food processor or by hand, blend the tempeh, black beans, and walnuts together. They'll form a sticky, coarse mixture. (Note: If doing by hand, you’ll have to chop/crush the walnuts into small pieces first - use a knife or cover with parchment and crush with a rolling pin)
  2. SAUTE: Heat the 0.5tbsp oil in a pan (do NOT put more oil - it'll keep the patties from holding together). Sauté onions, garlic, and jalapenos till slightly browned. Add vegetable mix and cook till slightly softened (~3min on medium heat). Turn off heat. Add chopped herbs and mix well.
  3. COMBINE: Now add the sauteed ingredients to the tempeh mixture, and blend well. The patty mixture should be sticking together well. Keep the mix, covered, in the fridge for 30min.
  4. MAKE PATTIES: Take out of the fridge, and try forming a palm-sized patty. If the mix is too soft and sticky, add 1 tbsp at a time of flour to the patty mixture so you can form patties that stay solid and don't stick to your palms too much. If the mixture is too try, sprinkle some water. (Note: This part is a bit trial-and-error based. The patties will be softer and more fragile than typical soy or meat-based patties you'll find in the stores, but that's why these home-made patties are so much tastier!! Alternate binding options: 1 beaten egg or a vegan egg-alternative, or a slice of two of white or gluten-free soft bread soaked in a small amount of water or milk. Squeeze out water/milk before adding to patty mix.)
  5. COOK: When ready to cook the patties, coat each one lightly with flour (or bread crumbs if not going gluten-free), and then shallow fry with small amounts of cooking oil on each side, till well browned.
  6. EAT: While the patties can be eaten by themselves with some condiments of your choice, they work great in wraps and sandwiches. For example, in the photograph is a sandwich I made with the patties - organic panini bread drizzled with olive-oil & balsamic vinegar; topped with organic cheddar cheese, sliced tomatoes and cucumber, and young beet greens.
  7. FREEZE EXTRAS: The patties freeze well. Since they're flour-coated, they don't stick too much to each other, but to be safe you can separate them a bit with parchment paper. No need to thaw when you're ready to cook them.
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Comments (2) Questions (0)

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over 1 year ago Ellen M.

Four to six teaspoons of salt is a lot! Why so much?

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over 1 year ago Priyanka Bandyopadhyay

You can certainly use a lot less .. as I said in the recipe, just add 'as required'. I actually eat less salt than most folks I know (my husband eats even less than I do.. nearly bland!) so I know the patties weren't too salty. However, 1 cup tempeh + 1 cup walnuts + 1 cup beans + 1 cup onions + 1.5 cup veggies actually turns into quite a volume of food, plus the coarse kosher salt I tend to use is noticeably less "salty" than regular table salt, which is probably why I needed at least 4 level tsps. If you're using more regular table salt (like say Morton brand for e.g.), you might need a third less or even half.