Mung Bean Pancakes with Seasonal Greens

chiara conti

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I love this recipe and make variations of it often. This recipe is a little more basic and I encourage you to apply your creativity here. Throw in some herbs, add the cheese you thought you used but totally forgot about. By using the mung beans and rice together you are getting a complete protein, which is a super bonus.

You also can not go wrong with a sauce. Often I use a drizzle of salted yogurt and call it a day but these also pair well with Asian flavors. Consider a mix of tamari, rice vinegar and sesame oil. 

Ingredients

• 1/2 c mung beans
  
• 1/2 c rice
  
• 1 c firmly packed tender greens (spinach, radish greens), roughly chopped
• 1 Tbsp +1 tsp salt
  
• 1/2 tsp freshly ground pepper
  
• High heat oil like avocado or rice bran for frying

Directions

1. Combine mung beans and rice in a large bowl. Cover with 3-4 cups of water and let sit overnight.
2. The next day, drain and transfer to a high-powered blender. Add water until it just barely covers the beans and rice. Mix until smooth.
3. Transfer to a large bowl and mix in greens, salt and pepper.
4. Heat a griddle or large frying pan and add a tablespoon or so of oil. Using a 1/4 c measuring cup pour batter on hot surface. Flip when bubbles appear on the surface and the bottom is lightly browned. Repeat until all batter is used, adding more oil if necessary.
   
5. Serve immediately.

 
Serves: 4-6