FUSION: Tempeh Breakfast Sausage

I was checking out the cookbook section of my local used bookstore, and I almost screamed when I spotted Tofu and Soyfoods Cookery because I knew that inside would be my favorite tempeh recipe. I am so glad to have found it. I will keep searching until I find the rest too, somewhere, somehow.

½ lb. fresh or thawed, frozen tempeh
1/3 cup water
2 TBSP whole wheat pastry flour
1 TBSP oil
1 TBSP dark miso
½ tsp sage
½ tsp thyme
¼ tsp marjoram
¼ tsp garlic powder
¼ tsp cayenne pepper

1. Steam the tempeh for 10 minutes; then cool and grate on the course side of a grater.
2. Combine the tempeh with the rest of the ingredients, mix well, and shape into 6 flat cakes, pressing together firmly. (Add a little flour if the mixture is too moist.)
3. Fry in a hot skillet until browned in just enough oil to keep the patties from sticking to the pan.
4. Drain on a paper towel. The patties can be made ahead and frozen. Separate each patty with waxed paper before placing in the freezer.