Mung Bean Burgers
April’s Mung Bean Burgers
- 1-2 cups of dried mung beans (or much less for 1-2 people)
- 1-2 cloves garlic
- 2 cups or more of chopped vegetables (onions, scallions, leeks, etc)
- 1 cup of cooked chopped spinach
- ¼ cup of grated carrot or pumpkin or both
- Olive oil
- Sunflower oil for frying or baking
- Soak the mung beans for 48 hours in lots of water. Drain, rinse the beans and discard the soaking liquid.
- Put all the mung beans and raw garlic in a blender or food processor with a little olive oil. Blend or process until you have a smooth and light batter. Transfer the batter into a bowl.
- Stir in chopped scallions, onions, leeks, grated carrot, chopped or pureed cooked spinach, herbs to taste and cilantro if desired. Or use the vegetables you have on hand- sometimes I use grated pumpkin or squash, and cooked green lentils.
- Using a frying pan, cook as you would a pancake- spoon some of the mixture onto the pan and flatten with the spatula, fry until crispy on each side.
- Or the mixture can be placed into an oiled pan and placed in the oven for about 30-40 minutes. I spread artichoke pate or olive pate over the top when I bake it, to give it an added taste.
- These burgers change as the vegetables you have on hand change and also you can vary the amount of vegetables you add in- we like it chunky with lots of onions and the spinach makes it moist.
- These are great served with a rice stir-fry and salad or on their own with hummous or guacamole. Very nutritious, tasty and balanced.
For less people, soak less beans - these are used raw and taste great!!! Enjoy.