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Sunday, November 4, 2012

Mung Beans and Greens Patties Recipe- Vegan, Gluten Free

I've been having fun playing around with my grain grinder, making all sorts of flours that aren't necessarily so easy to buy in stores. I've been making lots of bean flours especially, because I've discovered that they're versatile and great for making flatbreads and batters that hold together, without the need for eggs or xanthan gum, and on top of that, they're chock full of protein, so if I use them to make a "bready" type thing together with vegetables, I don't have to include another protein or starch, so it works out cheaper, because I've hit two birds with one stone.
These are similar to the korean mung bean patties that I posted before, only these are made with mung bean flour instead of whole mung beansand therefore, they can be made quickly and don't require 12 hours of advance preparation, . I also try not to use cabbage too much, as it bothers my stomach, so these are made with greens instead. Any leafy greens are fine, I've used sow thistle and wild mustard, but they can be made with spinach, chard, beet greens, or any greens you have lying around, either store bought, or foraged wild greens.
These are best served dipped in terriyaki sauce.

Mung Bean and Greens Patties Recipe

Ingredients
2 cups mung bean flour
1/2 cup chickpea flour
1/2 cup brown rice flour or wheat flour
3 cups water
2 tablespoons soy sauce
3 teaspoons garlic powder
2 teaspoons ginger
1/2 teaspoon salt
2-3 cups cooked greens
Oil

Instructions
1. If you're using bitter greens, blanch them and squeeze out the liquid to remove as much bitter liquid as possible. If you're using non bitter greens, saute for a few minutes until they're completely wilted.

2. Mix the dry ingredients together.

3. Add the rest of the ingredients, other than the greens. Mix well to ensure no lumps.

4. Add the greens.

5. Heat up oil in a non stick pan on medium heat (I use my cast iron skillet or griddle for this.)

6. Drop batter to create patties a few inches wide, fry until browned. Flip, then cook on the other side until browned. Remove from heat.

7. Serve hot with sauce.

Variations: If you don't have mung bean or chickpea flour, soak them in water overnight, then blend them up in a blender with a bit of liquid, then add the rest of the ingredients. You may need to adjust the amount of water in the recipe to compensate for this.

What is your favorite way to make greens? 
Have you ever used mung bean flour? Does this seem like a recipe you'd try, either the original recipe, or the variations?

Linking up to Monday ManiaHomestead Blog HopAllergy Free Wednesday 

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