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Mung bean pancake

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

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

Method
 

  1. Soak the mung beans in water the night before. The beans should start to germinate.
  2. 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.
  3. 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.
  4. Serve warm or at room temperature.