Drain your mung beans in a colander then squeeze as much water out as you can. Put them in a food processor with the spices, chili, potatoes, coriander and salt. Blitz until fairly smooth. Taste for seasoning.
Make into patties about 5cm in diameter, then roll them in spelt flour. Shallow pan fry them in olive oil until golden on both sides. Serve with eggplant pickles and yoghurt.
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