Rich in fiber, legumes like mung beans help move food through the gut and the GI system to keep good and bad bacteria balanced. Feature them in a savory fried cake that’s brimming with warm spices, fresh herbs and a ton of aromatics (hello, garlic, scallions and ginger!).
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- Yields:
- 4 serving(s)
- Total Time:
- 8 hrs 40 mins
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Ingredients
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- 3/4 c.
dried green mung beans
- 1 c.
cilantro
- 1
large scallion, cut into 1-inch pieces
- 1
clove garlic
- 1/2
small serrano chile
- 1 1/2 tsp.
grated fresh ginger
- 1 3/4 tsp.
ground cumin
- 1 tbsp.
lime juice
- 1/2 tsp.
baking soda
-
Kosher salt
- 4 tbsp.
canola oil, divided
-
Greek yogurt, for serving
Directions
-
- Step 1Soak dried green mung beans in water 8 hours; drain well.
- Step 2In food processor, pulse cilantro, scallion, garlic, serrano chile, ginger and ground cumin, scraping down as needed, until finely chopped. Add mung beans, lime juice, baking soda and 1/2 teaspoon salt and pulse, scraping down as needed, until very finely chopped (but not pureed) and mixture holds together when squeezed. Form into 2-inch-wide cakes (about 2 tablespoons each).
- Step 3Heat 2 tablespoons canola oil in large cast-iron skillet on medium-low and cook half of cakes, adjusting heat as necessary, until deep golden brown and crisp, 3 to 4 minutes per side. Repeat with remaining cakes and 2 tablespoons more oil. Serve with Greek yogurt for dipping.
NUTRITION (3 cakes): About 174 cal, 10 g pro, 26 g carb, 7 g fiber, 3 g sugars (0 g added sugars), 4 g fat (0.5 g sat fat), 0 mg chol, 407 mg sodium
Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her hand in many pots, including being at the helm at some of NYC’s top restaurant kitchens and serving as a culinary producer, magazine food editor, cookbook co-author, food stylist and private chef. She considers herself somewhat of a jack-of-all-trades in the kitchen but developing health-driven recipes that are nutritious, delicious and beautiful really lights her fire. When she is not geeking out over creating the most scrumptious recipes possible, she can be found snuggling with her dog, Nori, and/or nurturing her vegetable garden in the lower Hudson Valley whilst contemplating which seeds to plant next…..and then, of course, dreaming of what to cook up with the harvest!