Sprouted Mung Bean Patties

9 40 91
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 3
Sprouted Mung Bean Patties
Health Rating

Ingredients


1 cup Mung bean sprouts, raw
2 potato Potato (peeled, cooked and mashed well)
1 tbsp Ginger-garlic paste
2 pepper(s) Serrano pepper (minced finely)
1 small Yellow onion (finely minced)
1/2 tsp Turmeric, powder
2 tbsp Cilantro (coriander) (mincedd)
2 tbsp Mint, fresh (finely minced)
1 pinch Sea salt (to taste)

Instructions


1. To sprout your mung beans:

  • Soak your mung beans overnight or for up to eight hours in enough water to cover them by at least three inches.
  • Drain the beans in a colander, give them a thorough wash, and let them sit in the colander, covered with a kitchen towel, until little white shoots appear.
  • It should take no more than a full day in summer.
  • If they haven't sprouted yet, rinse them a couple of times a day– once in the morning and again in the evening – cover again, and wait.

 

2. Once the beans have sprouted, cook the sprouts with just enough water to cover them, for 30 minutes. You want the beans to be al dente and not too mushy. Pulse the beans in a food processor or mash them to break them into smaller pieces, but leave some whole for texture)

3. In a large bowl, mix the mung beans with all of the other ingredients. The mixture should hold together when you form a patty.

4. Form 10 burger patties, patting them out on your palm and shaping the edges with your fingers.

5. Heat a non-stick or cast-iron griddle. Spray or brush on some oil. Cook the burgers over medium-high heat until golden-brown. Flip over and cook the other side.

6. Serve hot or cold. These are delicious on a whole-wheat bun, but they are just as good without a bun, with some mint-cilantro chutney.

Notes:

Beans

are a great source of plant-based protein and fiber which helps to promote healthy digestion!


Nutrition Facts

Per Portion

Calories 91
Calories from fat 3.0
Calories from saturated fat 0.4
Total Fat 0.3 g
Saturated Fat 0.0 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 75 mg
Potassium 456 mg
Total Carbohydrate 18.8 g
Dietary Fiber 2.7 g
Sugars 3.0 g
Protein 3.0 g

Dietary servings

Per Portion


Vegetables 1.7

Energy sources


Pygal83%424.2046049168582270.80247624018943%308.5797985530982144.0174801987586513%343.98671250406227114.9805922057971283%13%CarbohydratesFatProtein
Recipe from:
Lunch
Main