Name: Mung bean pancake
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup mung beans; 1 cup shredded Chinese cabbage; 1 cup water; 3 Tbsp chopped spring onions; 2 tsp garlic, crushed; 2 eggs; 1 tsp sesame oil; Salt and pepper; Sunflower or peanut oil

Mung bean pancake

23 Mar 2015

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

These pancakes are not only super healthy but are very versatile too. You can have them as snacks, a base for party nibbles, wraps and so on. I love them as a snack served with spicy dips.

Ingredients

1 cup mung beans
1 cup shredded Chinese cabbage
1 cup water
3 Tbsp chopped spring onions
2 tsp garlic, crushed
2 eggs
1 tsp sesame oil
Salt and pepper
Sunflower or peanut oil

Instructions

Soak the mung beans in water the night before. The beans should start to germinate.
Rinse and drain the soaked beans then put in a food processor together with the eggs and water. Blend for 30 seconds then add the chopped spring onion, garlic, cabbage and sesame oil. Blend to a thick batter.
Oil and heat a heavy-based frying pan. Pour in a small ladle full of batter and evenly distribute it. When the surface of the pancake begins to bubble, turn it over with a spatula and cook for 1-2 minutes. Transfer to a plate, repeat.
Serve warm or at room temperature.

Tips

You can make this recipe with tinned mung beans too - obviously they don't need to be pre-soaked.
You can make different size pancakes - large ones for wraps, mini disks for nibbles, medium ones for snacks. Add more water to make a thinner batter for wraps!