Mung Bean Fritters

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.

Vegetarian Finger Food - Mung Bean Fritters

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

An addictive little vegetarian finger food. Perfect for entertaining.

Author: Kyrstie - A Fresh Legacy

Recipe type: Appetiser

Cuisine: Vietnamese Inspired

Serves: 4

Ingredients

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

Instructions

*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.

Notes

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

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We serve these fritters with my home made sweet chilli dipping sauce.

Have a great weekend.

Have you met the mung bean? Do you have a favorite vegetarian nibble you like to share with friends?