Savoury mung bean pancakes

all details

A recipe from the Good Food collection.

Ingredients

  • 1/2 cup mung beans, soaked overnight
  • 3/4 cup hot water
  • 120g packet smoked soy slices, finely diced*
  • 1 spring onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup finely shredded cabbage
  • 2 eggs
  • pinch of ground cumin
  • 1 1/2 tablespoons canola oil
  • 1 teaspoon sesame oil

* Could use sliced tempeh or tofu instead

Method

1. Drain the mung beans, place in a food processor with the hot water and blend until smooth.

2. Pour the mung bean mixture into a large bowl. Add the soy slices, spring onion, garlic, cabbage, eggs and cumin and mix together well.

3. Heat the canola and sesame oils in a non-stick frying pan. Spoon tablespoons of the mixture into the pan and cook over moderate heat for 2 minutes each side, or until golden brown. You should have enough mixture to make 20 pancakes.

4. Delicious served warm or cold with soy sauce.

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  • Main Ingredients - Beans
  • Cuisine - Contemporary
  • Course - Side Dish, Main-course, Lunch, Dinner, Lunchbox
  • Occasion - Midweek dinner, Kids' cooking

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