Description
These savory mung bean egg patties offer a high-protein, family-friendly meal perfect for busy weeknights, featuring crispy golden edges and a tender, flavorful interior. They are a wholesome and versatile dish loved by all.
Ingredients
Scale
- 1.25 cups dried mung beans
- 1 small yellow onion (about 4 oz), peeled and roughly chopped
- 3 cloves garlic, peeled
- 1 inch fresh ginger, peeled and roughly chopped
- 2 large eggs
- 0.33 cup rice flour
- 1 tablespoon low-sodium tamari
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon neutral vegetable oil, for sautéing
- 0.25 cup neutral vegetable oil, for frying
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.25 cup fresh cilantro, chopped
Instructions
- Prepare Mung Beans: Rinse 1.25 cups dried mung beans thoroughly under cold water. Place them in a large bowl, cover with water, and soak at room temperature for at least 4 hours or ideally overnight, until they swell. Drain well and rinse again, then cook in fresh water until tender but still holding their shape (about 15-20 minutes). Drain completely.
- Sauté Aromatics: Heat 1 tablespoon neutral vegetable oil in a large non-stick skillet over medium heat. Add the chopped yellow onion, garlic, and ginger. Sauté for 3-5 minutes until the onion is softened and the aromatics are fragrant, taking care not to burn the garlic.
- Blend and Mix Batter: In a food processor, combine the cooked mung beans, sautéed aromatics, rice flour, 1 tablespoon tamari, 1 teaspoon toasted sesame oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon turmeric, 0.5 teaspoon cumin, 0.5 teaspoon coriander, and 0.25 cup fresh cilantro. Process until mostly smooth but still with some texture (avoid over-processing into a paste). Transfer to a mixing bowl and whisk in the 2 large eggs until just combined. The batter should be thick enough to form into patties (adjust with rice flour or water if needed).
- Pan-Fry Patties: Heat 0.25 cup neutral vegetable oil in a large non-stick skillet over medium heat until shimmering. Scoop about 3 tablespoons of batter per patty, gently flattening into discs about 3 inches in diameter and 0.5 inch thick. Cook in batches, being careful not to overcrowd the pan, for 4-5 minutes per side, until golden brown and cooked through. Look for crispy, golden-brown edges and a firm, moist interior when pressed lightly.
Notes
For a vegan option, replace eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or chickpea flour. Boost protein with nutritional yeast or add finely diced vegetables like spinach or carrots. Avoid overcrowding the pan to ensure crispy patties. Cooked patties can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 patties (approx. 100 g)
- Calories: 300 calories
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 47 mg
Keywords: mung bean, egg patties, high-protein, family-friendly, weeknight meal, vegetarian, pan-fried, Asian-inspired, healthy