Meatball Tempe

Material:

300 g tempeh
2 tbsp sago flour
1 egg white
3 lime leaves, thinly sliced
enough oil, for frying

Seasoning mashed:

3 red chilli
7 red cayenne fruit
5 red onions
2 cloves garlic
2 cm kencur
Cooked shrimp paste 1 tsp
1 / 2 teaspoon salt
1 / 4 tsp pepper powder
1 tsp sugar

How to Make:

1. Puree tempeh, mixed with sago flour, egg whites, sliced lime leaves, and spices in the blend, mix well.
2. Take a tablespoon, shape oval.
3. Heat cooking oil and fry until cooked.
4. Serve warm.