Mung Bean Rostis
Soaking time: 4-5 hours or overnight
Preparation time: 40 minutes
Cooking time: 1 hour 15 minutes
Ingredients for the mung bean rostis:
80g dry mung beans
200g / about 2 small sweet potatoes
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 tsp salt
10 walnutes, chopped into small pieces
2 tbs ground flax seeds
4 garlic cloves, grated
5cm piece of ginger, peeled and grated
Handful of chopped coriander leaves
Juice of 1/4 lime
2 tbs Primrose’s Kitchen porridge oats
2 tsp coconut oil (or vegetable oil) for frying
Serve with (optional):
Mango chutney or tomato salsa
Instructions for the mung bean rostis/patties:
Rinse the mung beans in a sieve under cold running water, then place in a saucepan or bowl and cover them with cold water. Leave to soak for 4-5 hours or ideally overnight.
When the mung beans are ready, pour the water away, place the mung beans in a saucepan, fill with fresh, cold water and leave to cook on a medium-low heat for around 1 hour or until they are soft. If they look like they are on the verge of drying out (meaning you may have used too little water) then add some more water as they continue to cook. When the mung beans are cooked through, drain all excess water away; the mung beans should be cooked through and completely dry if not the rostis/patties will not hold together well! Then mash up the mung beans and place in a large mixing bowl with all the other rosti/patties ingredients. Taste the mixture and add more salt if need be. Then form 8 rostis/patties with your hands.
Melt the coconut or vegetable oil in a large frying pan over a low to medium heat. Add the rostis/patties about 2-3 at a time. Cook the rostis/patties for a few minutes on one side, then turn over and cook for a few more minutes on the other side. Repeat until both sides are lightly toasted and brown.
To serve, place 2 rostis/patties on each plate, top with some chutney and serve with cucumber ribbons, avocado slices, fresh tomatoes and a dash of lime juice. Enjoy!