Curried Tempeh Sandwich

1. 1

   First, I marinated my tempeh (cut it into 10cm x 4.5 cm slices) in a thick curry paste (curry powder + cumin + black pepper + salt+ water) for at least 2 hours (turning the slices around to ensure the flavour soaks in evenly).

2. 2

   Beat an egg and spread some breadcrumbs on a shallow plate. Dip the marinated tempeh in the egg and coat it with breadcrumbs. Twice. I flavoured my breadcrumbs with some dried thyme and paprika.

3. 3

   Shallow fry (on low heat) till golden on both sides. Set aside on paper towels to drain access oil.

4. 4

   Fry the remaining egg (used to coat the tempeh) into a thin omelette -- season with salt, pepper and chopped coriander.

5. 5

   Thinly slice a potato (scrub clean but don't remove skin) and shallow fry it till it's cooked and turning golden. Remove and drain on a paper towel.

* Per serving · 4 servings · Values may vary.

No additional tips available.