Savoury mung bean pancakes

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

A recipe from the Good Food collection.


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


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.