It’s really rewarding to cook your beans from scratch not only its much cheaper but it improves digestion and unlocks the hidden potential of the tiny humble bean. By soaking them overnight you will remove phytic acid and increase the ability of your body to utilize B vitamins, zinc and other minerals. And honestly is such a minimum effort for a quite a big health reward.
These fritters are packed with protein and flavour. Crispy on the outside, chewy in the middle they are perfect as a snack on the go or addition to your Buddha bowl. And to take it to the next level you can whip up the quick soy-based sauce( soy sauce. lime, maple syrup and sesame oil) garnish them with herbs, green onion and spicy pepper and top all of this deliciousness with avocado!
- 200 grams mung beans
- 200 grams courgette grated
- 50 grams of brown rice flour
- 70 grams of shredded carrot
- 1 clove of garlic
- small bunch of coriander
- small bunch of spring onions
- 30 grams sesame seeds
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 tsp paprika
- 1 tsp baking soda
- Splash apple cider vinegar
- Soak mung beans for at least 2 hours preferably overnight.
- Rinse mung beans, combine it with courgette, garlic, soy sauce, miso, half of the coriander, half of the green onions, paprika and process in the food processor till smooth then stir in brown rice flour, baking soda, a splash of apple cider vinegar and shredded carrot.
- Chop coriander, green onions and add sesame seeds
- Preheat the pan to the medium heat, brush it with sesame oil and add a dollop of batter, top with a sprinkle of herbs with sesame seeds and cook till the edges are no longer raw, then flip and continue with the rest of batter.
