Mung Bean Patties
These protein-rich, 100% vegan mung bean patties taste great on every burger, as a side dish with salad or as a handy snack on the go!
Equipment
- 1 Cutting board and knife
- 1 blender
- 1 Frying pan
Ingredients
- 100 g organic mung beans dried
- 1 onion snow-white
- 30 g linseeds
- 100 g millet flakes
- 1 tbsp smoked paprika powder
- 1 tbsp sweet paprika powder
- ½ tsp real caraway ground
- 2 tsp soup seasoning see basic recipe
- 1 tsp basil ground
- 1 tsp marjoram ground
- 1 tsp coriander ground
- ½ tsp salt
- 2 tbsp coconut oil native
Instructions
- Germinate 100 g organic mung beans according to the instructions in the basic recipe. Alternatively, the mung beans can also just be soaked and then processed.
- Roughly chop the 1 onion.
- Blend the mung beans and onion with 30 g linseeds, 100 g millet flakes, 1 tbsp smoked paprika powder, 1 tbsp sweet paprika powder, ½ tsp real caraway, 2 tsp soup seasoning, 1 tsp basil, 1 tsp marjoram, 1 tsp coriander and ½ tsp salt in a blender until you get a homogeneous and malleable mass. Let the mixture swell in the fridge for at least 30 minutes until the flaxseeds have absorbed the liquid.
- Form patties with your hands and fry in a pan with 2 tbsp coconut oil on both sides over medium heat until the oil is absorbed and the patties are golden brown in color.
Notes
The Mung Bean Patties taste great with the Swabian Potato Salad.
Nutrition
Calories: 203kcalCarbohydrates: 27gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 374mgPotassium: 375mgFiber: 6gSugar: 3gVitamin A: 1171IUVitamin B1: 0.3mgVitamin B2: 0.1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 0.2mgVitamin B12: 0.01µgVitamin C: 2mgVitamin E: 1mgVitamin K: 4µgCalcium: 51mgCopper: 0.3mgFolate: 120µgIron: 3mgManganese: 1mgMagnesium: 79mgPhosphorus: 158mgSelenium: 9µgZinc: 1mgCholine: 23mgNet Carbohydrates: 21g