Monday, April 21, 2014

Mung Beans Patties

Allow the children to eat with their hands, and this recipe make the process fun and clean. 
V-, P+ (slightly), K- (use less oil)

  • 1 cup mung beans (soaked overnight or for 2 hours)
  • coriander (handful chopped)
  • leeks (1 stalk)
  • 1 carrot (shredded)
  • 1 zucchini (shredded)
  • 1 stalk celery (cut into small pieces)
  • 1 inch piece ginger finely chopped
  • 6 curry leaves
  • ½ to 1 tbsp ghee or olive oil (more for cooking patties)
  • 1 – 2 tsp Curry powder
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • Water (to desired consistency)

Wash and rinse mung beans until rinse water runs clear.  Prepare veggies and set aside.  Chop leeks and sauté in pan with ghee and curry powder.  Add salt and curry leaves.  Add veggies and sauté for 3 minutes.  Add rinsed beans and sauté for another 3 minutes.   Add lemon juice.  Add a bit of water to prevent burning or sticking.  Place mixture in a blender and puree.  Heat a non-stick skillet and add a small amount of ghee or olive oil.  Place some batter into the pan.  The batter should resemble a thick pancake batter.  Cook until brown on one side, turn over and brown on the other side. You can also bake them if they are to soft at 350 for a few minutes until they are soft but crispy.

These are great served with a sweet chutney sauce…like mango or coconut-coriander.
I like to serve the patties with basmati rice, and fresh garden salad.

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