Mung Bean Cutlets
Last night, my housemate Robby and I made mung bean cutlets and ate 'em like hamburgers.
Did you know? Mung beans are easier to digest than most other beans. They also have one of the highest protein content of any bean!
Note: This recipe is in no way precise. We winged it. For the spices, we just kept adding them and taking taste tests until it tasted to our pleasure.
1. Reconstitute dried beans (find them in the bulk food isle) by soaking them in water overnight. 2. Cook 'em. (1 C beans: 2 1/2 C water; yields 2 C cooked beans - decide on amt to cook accordingly)
3. When cooled fully, finely dice a purple onion and ample garlic. Saute in olive oil until onion is translucent.
4. Add onion&garlic to mung bean pot + ample thyme, oregano, rosemary, s&p, red pepper flakes, and cumin
5. Mix thoroughly and make batter into patties.
6. Fry in olive-oil equipped pan on stove (like latkas!)
7. Enjoy on pleasantly toasted bun w/ fresh onion/tomato/ketchup/mustard!!
Did you know? Mung beans are easier to digest than most other beans. They also have one of the highest protein content of any bean!
Note: This recipe is in no way precise. We winged it. For the spices, we just kept adding them and taking taste tests until it tasted to our pleasure.
1. Reconstitute dried beans (find them in the bulk food isle) by soaking them in water overnight. 2. Cook 'em. (1 C beans: 2 1/2 C water; yields 2 C cooked beans - decide on amt to cook accordingly)
3. When cooled fully, finely dice a purple onion and ample garlic. Saute in olive oil until onion is translucent.
4. Add onion&garlic to mung bean pot + ample thyme, oregano, rosemary, s&p, red pepper flakes, and cumin
5. Mix thoroughly and make batter into patties.
6. Fry in olive-oil equipped pan on stove (like latkas!)
7. Enjoy on pleasantly toasted bun w/ fresh onion/tomato/ketchup/mustard!!
After dinner origami! This loooooong (the photo is deceptive) piece of butcher paper will soon be a Coo-Coo Clock