Chop the tempeh with a very fine knife, sauté it in the pan with the oil and shallot, add the spices and fresh coriander, always finely chopped, salt and pepper.
Meanwhile, peel the potatoes and steam them.
Remove the tempeh from the heat and put it in a bowl, add the potatoes previously mashed with a fork and mix with your hands.
Make several small meatballs and gently bread them in hemp flour.
At this point you can choose to bake them in the oven at 180° for 20 minutes or fry them in abundant peanut oil.
Serve them hot with the sauces you like most!