As promised.....here is my recipe for Mung Bean burgers....I posted this sometime last year, but have updated it and here it is again. These are the absolute best bean burgers ever (yes, I know it's my own recipe! LOL) and is something I have made for my family for years....now available at my market stall in Skibbereen on Saturday's.
Oh, and these are best served with homemade mayo or honey mustard for dipping....
Mung Bean Burgers
1-2 cups of dried mung beans (or more if you want more burgers!)
3 cloves garlic
2 cups or more of chopped
vegetables (onions, broccoli, scallions, leeks, etc.)
1 cup of cooked or raw chopped fresh herbs or spinach
½ cup of grated carrot
Spices and Sea Salt
Olive oil
Sunflower oil for frying or baking
o Soak the mung
beans for 48 hours (or until sprouted) in lots of water. Drain, rinse the beans
and discard the soaking liquid. Put all the mung beans, raw or cooked herbs or spinach,
spices (coriander, cumin, black pepper) and raw garlic in a blender or food
processor with a little olive oil. Blend or process until you have a smooth and
light batter. Transfer the batter into a deep bowl.
o Stir in chopped
vegetables - scallions, onions, leeks, grated carrot, chopped cooked spinach,
herbs to taste and cilantro if desired. Use the vegetables you have on hand-
sometimes I use grated pumpkin or squash, and cooked green lentils.
o Using a frying
pan, cook as you would a pancake- spoon some of the mixture onto the pan and
flatten with the spatula, fry until crispy on each side then place onto newspaper
to soak up oil – sprinkle with salt.
o
Or the mixture can be placed into an oiled pan and placed
in the oven for about 30-40 minutes. I spread artichoke pate over the top when
I bake it, to give it an added taste.
o
These burgers change as the vegetables you have on hand
change and also you can vary the amount of vegetables you add in- we like it
chunky with lots of onions and the spinach makes it moist. These are great
served with a rice stir-fry and onion rings made with spelt/gram flour batter
on a Saturday night in with the movies!
These can be frozen and will keep for a couple of days in the fridge....they taste great re-heated under the grill for a few minutes to crisp them up. We also make cheese bean burgers with lovely local smoked cheese.....(sigh).
Enjoy (and come visit me at my market stall)
April
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