I just met the mung bean and I think I like him. I am happy to introduce him to my vegetarian friends who are visiting this weekend (although I suspect they will probably have already met!) Previously I have stressed about what to cook for vegetarian visitors but these days I am excited about coming up with new dishes and discovering new ingredients.
I recall my mum sprouting bean shoots of some description on the window sill in the kitchen when I was growing up. She did it non stop for a period of time until we all got sick of them. The flavor of these patties recalled that memory so she must have had mung beans amongst them.
This dish is inspired by a recipe in this Vietnamese cook book. I have to say that I love this little dish! In addition to working as something new to serve to guests, it also works as a side dish for a family meal, or a light meal when served with a salad.
- Oil for frying
- 200 grams dried mung beans - soaked overnight
- pinch salt
- 2 cm sliced ginger
- 1 garlic clove finely chopped
- 80 -100 grams grated sweet potato
- handful of fresh coriander leaves finely chopped
- Sweet chilli sauce for dipping
- *Note* This recipe must be started the day prior
- The day prior to making these - soak the dried mung beans in a bowl of water
- The following day - drain the mung beans and add to a food processor with the salt, ginger and garlic and blend to a smooth(ish) paste.
- Combine with the sweet potato and coriander with the mung bean paste
- Form golf ball sized balls by molding the mixture in your hands
- Heat a pan with enough cooking oil to fry the fritters
- Test the oil for readiness by placing a fork or chop stick in the oil. If it is ready tiny bubbles will form at the base
- Add each ball to the pan and fry until golden, flip and flatten with the back of a spatula to cook the other side.
- Drain on paper towel and serve warm
- Place covered in a warm oven if making a larger batch, or if you are using a small pan to fry
- Serve with a sweet chilli dipping sauce.
Soak the dried mung beans in a bowl with water overnight until they are no longer hard to bite.
If you find the texture to be a little too dry to mold into balls, add a small amount of water (be careful not to make the mixture too soggy!)
Ensure the oil is hot enough prior to adding the fritters or they will absorb the oil
Have a great weekend.
Have you met the mung bean? Do you have a favorite vegetarian nibble you like to share with friends?
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