These Tempeh-Stuffed Potato Cakes are incredibly easy to make and require just a handful of ingredients you likely already have on hand. They're fantastic for a light dinner and pair perfectly with a side salad or roasted veggies. With minimal prep and tons of flavor, these crispy cakes will become a go-to for busy weeks.

I always opt for vegan protein sources that undergo minimal processing. Tempeh stands out as an excellent choice for me. Not only is it less processed compared to other options, but it’s fermentation process also yields beneficial bacteria, which is excellent for our microbiome and overall gut health.

Ingredients

Potato ingredients

4-5 medium potatoes, cooked and peeled

2 tablespoons olive oil

1 teaspoon salt

Filling ingredients

1 block of tempeh, 8 oz / 227 g

1 large onion, thinly chopped

2 tablespoons extra virgin olive oil

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon garlic powder

1 teaspoon sweet paprika

1 teaspoon salt

pinch of black pepper

1 teaspoon coconut sugar or any other sweetener of your choice

Toppings / optional

extra virgin olive oil

coarse salt

Sriracha

handful parsley, chopped

Directions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.

Boil the potatoes in a pot of water until tender. Drain the water and peel them. Return the potatoes to the pot. While still warm, mash the potatoes with olive oil and salt using a potato masher. Let the mashed potatoes cool slightly in a bowl while you prepare the flavorful tempeh filling.

Heat a non-stick pan over medium heat and add olive oil. Add the chopped onions and sauté them until golden brown and softened, about 5-7 minutes. This step adds sweetness and depth of flavor to the filling.

Add the tempeh directly into the pan with the softened onions. Sauté for a couple of minutes. Then, add all your spices: cumin, turmeric, garlic powder, sweet paprika, salt, and pepper. Sprinkle in coconut sugar, for a touch of sweetness.

Sauté the mixture for another minute, allowing the spices to toast and release their aroma. Then, add a splash of water to help steam the tempeh and create a pan sauce for further caramelizing the onions. Keep cooking until the tempeh is golden brown and the water has evaporated completely. This ensures a flavorful and slightly crispy filling.

Let the tempeh filling cool slightly for easier handling.

Assembly

Take a large ice cream scoop or a portion of mashed potato mixture and flatten it slightly into a patty shape in your palm. Place a tablespoon of the cooled tempeh filling in the center. Carefully fold the edges of the mashed potato dough over the filling and pinch to seal, forming an oval-shaped patty. Repeat with remaining mashed potato mixture and filling.

Place the assembled potato cakes on the prepared baking sheet. Brush the tops with olive oil and sprinkle with a little coarse salt. Bake in the preheated oven for 15-20 minutes, or until golden brown.

Next, switch the oven to broil for the last 3-5 minutes of baking, keeping a close eye to avoid burning.

Let the potato cakes cool slightly before serving. Drizzle with sriracha for a kick (optional) and garnish with fresh parsley for a pop of color.