Vegetarian Finger Food - Mung Bean Fritters
Prep time
Cook time
Total time
An addictive little vegetarian finger food. Perfect for entertaining.
Recipe type: Appetiser
Cuisine: Vietnamese Inspired
Serves: 4
  • 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
  1. *Note* This recipe must be started the day prior
  2. The day prior to making these - soak the dried mung beans in a bowl of water
  3. 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.
  4. Combine with the sweet potato and coriander with the mung bean paste
  5. Form golf ball sized balls by molding the mixture in your hands
  6. Heat a pan with enough cooking oil to fry the fritters
  7. 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
  8. Add each ball to the pan and fry until golden, flip and flatten with the back of a spatula to cook the other side.
  9. Drain on paper towel and serve warm
  10. Place covered in a warm oven if making a larger batch, or if you are using a small pan to fry
  11. Serve with a sweet chilli dipping sauce.
This recipe must be started the day prior.
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
Recipe by A Fresh Legacy at