Legumes are totally underrated. Believe it or not, they don’t just make you fart – they’re an incredible source of protein, B-vitamins, fibre, starch, magnesium and iron. Legumes are inexpensive and as you’ll notice in this recipe, they’re really versatile!
Veggie burgers, patties and fritters are typically ‘stuck’ together with eggs and flour, however this recipe utilizes the innate starchy nature of the humble mung bean… not an egg or any flour in sight! We know it sounds too good to be true, but don’t knock it till you try it.
This recipe is an absolute staple in my household for a few reasons:
- I’m still blown away by how a few simple ingredients can create a fritter that works this well
- They make a great snack for any time of day (even breakfast) and they’re easy to transport
- They freeze really well, which makes them a great meal-prep option
Pair a couple of mung bean fritters with a fresh salad, some avocado, a creamy tahini sauce and some fresh herbs, for a plant-based meal that is sure to make you re-think your legume prejudice.
This recipe is vegan, gluten free, grain free, dairy free, fibre rich, wholefood protein
I N G R E D I E N T S
1.5 cups mung beans
1/2 cup water
1 tablespoon cumin seeds
1 tablespoons fennel seeds
1 teaspoon sea salt
10 spring onions, chopped
1 large carrot, grated
2 cloves minced garlic
1 lemon, zest only
freshly ground pepper
1 tablespoon coconut, olive or macadamia oil
M E T H O D
- Cover mung beans with 3 cups of water in a certain bowl or glass jar. Let soak overnight or for at least 8 hours.
- The next day, blend soaked mung beans with the 1/2 cup of water, cumin, fennel seeds and sea salt for a good 60-90 seconds.
- Transfer blended mung bean mixture to a mixing bowl and stir-in spring onions, grated carrots, garlic, lemon zest and pepper.
- Heat a medium-sized frying pan over medium heat. Add 1 teaspoon of cooking oil to frying pan, then add two tablespoons of mixture into hot pan for each fritter.
- Cook each fritter for 90 seconds, then flip and cook for an additional 60 seconds. Repeat until all fritters are cooked.
– Store fritters in an air-tight container in the fridge for up to five days, or freeze for up to one month.