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Mung Veggie Patties

recipes Mar 24, 2021
Mung Veggie Fritter

Mung Veggie Patties


Think you'll enjoy this mung veggie fritter lightly sauted in ghee for added a light crisp.  Goes well with coconut or cilantro chutney.  A satisfying treat away from meat or deep fried. Healthy filled with legumes like mung, chickpeas, peas along with veggies of choice like cabbage, shredded carrot and more.

Doshas: grounding for vata, delicious for pitta and light for kapha - so tridoshic =)



If you have all the below ingredients great, if not, great, just toss in what you have on hand. Try not to get your ayurveda knickers in a pinch over this =)

  • soak 1.5 cups split/or whole mung beans with skins removed soaked overnight in enough water to cover, even after they expand after they soak
  • drain in the morning and rinse until water comes clear
  • add enough water (approx 1/2 cup) to blend into a paste which leaves them mostly course (about 1/2 course and 1/2 ground)
  • add 1 Tbs sized chunk of ginger root
  • blend in blender or mixie until course as stated above
  • pour into mixing bowl
  • add 1/2 cup cooked chickpeas (lightly mashed)
  • add 1/3 cup pine nuts (or other nuts of choice - ie, walnut, pecan, cashew or almond pieces - you may want to toast these others in toaster oven prior to adding)
  • add 1 tsp salt or to taste
  • juice of 1-2 limes to taste
  • 1 chopped green onion
  • 1/2 cup peas
  • 1/2 cup shredded cabbage red or green is fine
  • 1/2 cup other shredded veggie of choice (carrots, zuchini, beets, whatever you like)
  • 1 Tbs kalunji seeds (or black or white sesame seeds)
  • 2 tsp garam masala or mum's super spice
  • 20 finely chopped curry leaves
  • 1/2 tsp turmeric powder
  • 1/2 thai green chili finely chopped (seeds removed)
  • 1/4-1/2 cup flour of choice (I like to use chickpea flour, but you can use tapioca flour, rice flour, arrowroot, whatever you have on hand, just so it helps to bind it all together and dry up excess fluids)
  • adjust salt and lime juice as desired so it's salty and sour to meet your taste
  • spoon with ice-cream scooper into a ball in your hand and flatten into a wide thinnish (approx 1 inch thick) pattie
  • fry on one side on well oiled griddle or frying pan for approx 3-5 minutes per side until dark golden cripsy then add a little more oil and flip and fry on other side until both sides are golden
  • eat with cilantro or coconut chutneys or both - nobody's looking =)


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