Tempeh and Potato Breakfast Patties Recipe

Name: Tempeh and Potato Breakfast Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium Yukon Gold potatoes, peeled and cut into 1/4-inch cubes (about 3 cups); 1 8-oz. pkg. tempeh; ⅓ cup unbleached flour; 1/4 cup chives, finely chopped; 2 Tbs. low-sodium soy sauce; 1 Tbs. chopped fresh rosemary; 1 clove garlic, minced (about 1 tsp.); 1/2 tsp. chopped fresh thyme; 1/2 tsp. chopped fresh sage; 1/2 tsp. chopped fresh oregano; 2 Tbs. olive oil

Servings: persons

2 medium Yukon Gold potatoes, peeled and cut into 1/4-inch cubes (about 3 cups)
1 8-oz. pkg. tempeh
⅓ cup unbleached flour
1/4 cup chives, finely chopped
2 Tbs. low-sodium soy sauce
1 Tbs. chopped fresh rosemary
1 clove garlic, minced (about 1 tsp.)
1/2 tsp. chopped fresh thyme
1/2 tsp. chopped fresh sage
1/2 tsp. chopped fresh oregano
2 Tbs. olive oil

1
Cook potatoes in boiling salted water 15 minutes, or until soft.
2
Drain and cool.
3
Meanwhile, cut tempeh in half, and steam in steamer 20 minutes.
4
Preheat oven to 450F.
5
Coat baking sheet with cooking spray.
6
Pulse tempeh in food processor until coarsely ground.
7
Transfer to large bowl, and stir in potatoes, flour, chives, soy sauce, rosemary, garlic, thyme, sage and oregano.
8
Season with salt and pepper.
9
Shape mixture into 2-inch balls.
10
Press into 1/2-inch-thick patties.
11
Brush with olive oil, and place on prepared baking sheet.
12
Bake 10 minutes, then brush again with olive oil, flip with spatula, and brush with olive oil.
13
Bake 10 minutes more, or until both sides are browned.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium Yukon Gold potatoes, peeled and cut into 1/4-inch cubes (about 3 cups), 1 8-oz. pkg. tempeh, ⅓ cup unbleached flour, 1/4 cup chives, finely chopped, and more.

Yes, Tempeh and Potato Breakfast Patties falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh and Potato Breakfast Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions