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Mung Bean Fritters


  • 1½ cups split mung beans soaked overnight

  • 1 tbls garam masala

  • 1 tbls cumin seeds, dry roasted then ground in a mortar and pestle

  • 1 tbls chili flakes

  • 1 cup steamed potatoes, just tender

  • 1 cup coriander stems and leaves, roughly chopped

  • 1 tbls sea salt

  • Spelt flour

  • Olive oil for frying


  • 1.

    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.

  • 2.

    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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Posted by Jessie68Report
Theses sound absolutley divine and must try in the next few days on our meatless days.