My boyfriend described these as a healthy tater tot. I am obsessed with how delicious they are.
This would be a great thing to make out of leftover mashed potatoes. Unfortunately, I did not have any, so I made some this morning.
First, I boiled gold potatoes until they were soft. Next, I threw them in the food processor with unsweetened hemp milk, sea salt, cracked black pepper, a little garlic, and about a tablespoon of vegan butter. Finally, I let it cool in the fridge.
Next, I simmered about 4 ounces of tempeh (cut into cubes) in vegetable broth. While that was going on, I minced half an onion and sauteed until soft.
Finally, I combined all the ingredients and mixed them up in a bowl (making sure the tempeh crumbled as I mixed). Seasoned to taste, then I spooned into a greased (vegan butter) saute pan and grilled both sides until golden brown. I finished with a sprinkle of dill on top for garnish.
Soooooooooooo good!!
The original recipe came from http://www.vegancoach.com/vegan-breakfast.html
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