Tempeh Fritters

Ingredients
125g tempeh, cooked and grated
1 Tbsp shoyu
1 tsp kelp granules
1 cup white flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp turmeric
1 cup soy milk
1 small onion, finely chopped
olive oil for frying


Method
Place the tempeh, shoyu and kelp in a small saucepan, cover with water and bring to the boil.  Reduce the heat to low, partially cover the saucepan and simmer the tempeh for 20 minutes.  Drain and rinse off the kelp, leave to cool.  


Combine the dry ingredients in a small bowl, mix in the soy milk, onion and grated tempeh.  Heat the olive oil in a large fry pan over a medium heat.  Use a 1/4 cup measure to pour the batter into the hot oil and form the fritters.  Cook for 3-4 minutes each side or until golden brown.  Drain on absorbent paper.  Keep in a warm oven until all the fritters are cooked.


Serves
Makes approx. 8 fritters