Mung Bean Burgers with Coconut Flour.
Updated: Jan 29
These quick and easy alternatives to meat patties will become a favourite for a mid week meal. They take a max of 30 minutes to make. They're more like falafels than veggie burgers, but they go great in a bun, in a salad, or with rice.
If you're not vegan, I recommend mixing two eggs into the recipe to get a firmer mixture that holds together better when frying.
Cook Time: 30 minutes
200g mung beans
100g coconut flour
4 tbsp toasted pumpkin seeds
1/2 tsp ground cumin
1/2 tsp ground coriander
Half an onion, diced.
Two garlic cloves, crushed.
1 tsp salt
2 tbsp of olive oil
Extra oil for cooking
Optional: Two eggs
Total cost: Approx £4.00
Bring salted water to the boil. Add your mung beans and then let simmer for 20 minutes,
Whilst the mung beans are cooking, chop your onion and garlic. If you're serving with rice, begin cooking rice now.
Drain the mung beans and dry off excess water with a tea towel.
Place all ingredients into a food processor and blend or pulse for 20-30 seconds until the mixture is well-incorporated and still slightly chunky.
If you're not following the vegan recipe, add your eggs now and pulse the machine so mixture holds together.
With your hands, mould your mini-burgers, about a heaped tablespoon each.
If cooking right away, heat your cooking pan with a thin layer of cooking oil – a few millimetres thick. Fry your patties for about 2 minutes on each side until golden brown.
Line a plate with a paper towel to soak up excess oil. Transfer the mini-burgers from pan onto plate and allow to cool for 5 before serving or burger building.
Serve with rice, salad or in burger buns. They go great with a tomato chutney or vegan mayo,
The uncooked mixture can stay frozen for up to 2 months. Put the excess in a box and pop them in the freezer for a quick dinner another week.