Peeled mung bean patties with pork
All kinds of meatballs, patties or balls made from minced meat are always a safe bet. In addition to meat, these also contain another popular source of protein – legumes! In this case, specifically mung dal, i.e. halved peeled mung beans.
Ingredients
- 400 g mung beans
- 2 tbsp soy sauce
- 4 cloves garlic
- 3 cm ginger (fresh)
- 4 tbsp peanut oil
- 300 g pork
- 1 tsp salt
- 1 bunch spring onions
- 100 g green beans
- 5 tbsp plain wheat flour
- 1 egg
Method · 1 h 20 min
- Place the pre-soaked and drained mung dal in a food processor or other suitable device, chop finely, then pour in the soy sauce, add 3 cloves of garlic and most of the ginger, and blend until smooth.
- Heat 2 tablespoons of oil in a deep pan or wok and fry the remaining garlic for a minute. Add the meat, reserved ginger and salt. Mix well and fry until the meat is cooked. Then add the onions and beans and fry over a low heat until they are half soft. Set aside and let cool.
- Put the mung bean porridge in a bowl and mix it with the cooled contents of the pan, flour and egg. Either start frying the patties immediately or let the mixture cool for 1-2 hours.
- Heat a thin layer of oil in a non-stick frying pan over medium heat. Using wet hands, form patties about the size of a woman's palm. Work carefully, the patties are fragile. Fry until golden brown on the bottom and cooked through on the inside. Then turn and fry on the other side (this takes about 10 minutes in total). Be careful not to overheat the pan, so that the patties don't turn too dark on the surface before they are cooked through on the inside. Add oil as needed.
- Keep the fried patties warm until you have finished frying the entire mixture. Serve with a bowl of soy sauce garnished with sesame seeds and sriracha and pickled ginger to taste.