|20 min||20 min||3|
|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)|
1. To sprout your mung beans:
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.
are a great source of plant-based protein and fiber which helps to promote healthy digestion!