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Mashed Tempeh Baked Croquettes with Tahini Lemon & Herb Sauce (Vegan)

For 15-16 small croquettes


(Tempeh Croquettes balls)

250g Tempeh

1 Tablespoon Carwari Organic Mirin

1 teaspoon Ground Paprika

1 teaspoon Ground Ginger

2 Tablespoons Nutritious Yeast

Chia Egg (2 teaspoons Chia seeds & 1 Tablespoon Water) - mix together and set aside for 15 minutes

(For coating)

1 1/2 cups Panko Breadcrumbs

1 Tablespoon Vegetable Oil

Runny Mixture of Flour & Water as the "glue" for the breadcrumbs

(Tahini Lemon & Herb Sauce)

30ml Lemon Juice

30ml Water

30ml Olive Oil

Salt & Pepper

A handful of fresh herbs (Italian Parsley & Chives)


Fresh herbs (Italian Parsley & Chives)

Lemon Wedges


  1. Prepare the Panko coating. Combine the Panko breadcrumbs and vegetable oil in a frying pan and toast until golden brown. Transfer the toasted Panko into a tray and let it cool.

  2. Prepare the tahini lemon herb sauce. Blend all of the sauce ingredients in a small food processor or with a stick blender until smooth sauce texture. Adjust the taste with salt & pepper or with lemon juice.

  3. Prepare the tempeh balls. Put all of the tempeh filling ingredients into a food processor and process until the tempeh is mashed. Shape into small balls.

  4. Preheat the oven to 160C to 170C.

  5. Coat the tempeh balls with the runny mixture of flour and water, then coat with the toasted Panko.

  6. Place the croquettes on a baking sheet lined oven tray. Bake for 10 minutes.

  7. Serve the croquettes with the tahini lemon herb sauce, Carwari Organic Japanese Style Worcestershire Sauce Rich & Mild, fresh herbs and sprinkle more Carwari Japanese Spicy Seasoning on top. Put some lemon wedges.


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