Mung bean pancakes with kinchi and fresh carrot tops.

The best thing about these Korean inspired pancakes is that you can use any leftovers you have in the fridge to create your personal favorite combination. These make for a hearty and nutritious breakfast for those with a savory palate but they are just as good any other time they are served.

For the omnivores out there you can add your meats, poultry, and seafood bits to this mung bean and glutinous rice batter too.

The mung beans and the glutinous rice make up the starch in this combo so for those looking for a gluten free option this is a great recipe to add to your list!

Korean Mung Bean Pancakes

INGREDIENTS//Yields 12 pancakes

• 2 cups dried and peeled mung beans
• 1/4 cup glutinous rice
• 1 large free-range egg
• 1 cup kimchi or a combination of vegetables (mung bean sprouts, scallions, carrot tops, etc)
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• 1 clove garlic, minced
• 1 teaspoon salt

Preparation

The mung beans and glutinous rice needs to be soaked for at least a few hours (approx. 5-6 hrs)

Dip

• 3 tablespoons soy sauce or tamari (gluten-free option)
• 1 tablepoon black vinegar
• 1 teaspoon chili spice (optional)

INSTRUCTIONS

In a large bowl combine your mung beans and your glutinous rice. Rinse several times under cold water until the the water is not cloudy. Then cover with water and soak overnight or for the day.

Drain the bean and rice mixture and save a cup of its liquid on the side.

In a food processor or blender grind the bean and rice mixture together while adding some of the water that was saved on the side until the consistency is slightly creamy with a sand-like texture. Use as much water necessary to loosen the batter while grinding the mixture.

In another mixing bowl combine your vegetables of choice. I usually add any leftover kimchi which makes these pancakes very flavorful. I used some fresh carrot tops that I had on hand so I added that to the blend.

Add your egg, sesame oil, white pepper, and salt and stir the combination together.

Mix it in with your mung bean and glutinous rice batter.

In a large skillet, heat some vegetable oil over medium heat and spread it all over the pan.

Scoop a ladle full of your batter and drizzle it onto the skillet to make medium size pancakes. Depending on the size of your skillet you can make a few at a time.

Cook for about 2-3 minutes on each side or until each side is golden brown.

Serve with a soy sauce and black vinegar dip on the side.

Teff patty on a bed of sautéed cauliflower & pumpkin topped off with parsley and mozzarella.

Ok folks, so if you caught my last post you'll know that this is my second experiment with teff grains. I've gone from pancakes to patties. The original intent was to make a veggie burger for the family but I found that the patty didn't taste as good in between buns than simply plated on a bed of sautéed vegetables.

I tried a few different vegetable combinations with the teff grains but I kept getting mushy-like veggie patties which is why putting it in between buns didn't help the matter. It's a stomach stuffer, if you know what I mean.

Roasted mushrooms seem like the ingredient to add for a meatier consistency. You don't want your veggie patty to be waterlogged which is why roasting is the way to go—it gets rid of the liquid.

I finally came up with this combination that I am sharing with you but I highly suggest plating it on some seasonal vegetables with a crunch to give an added texture to this dish. I dressed it up as a burger for the kids who ate it willingly albeit with some raised brows. So, have it your way...

Teff Patty

INGREDIENTS//Yields 10 medium size patties

• 100 grams (1/2 cup) teff grains
• 2 cups vegetable stock
• 350 grams mushrooms, finely chopped and roasted
• 220 grams pumpkin, diced and roasted
• 100 grams (1/2 cup) mung beans
• 1 tablespoon flax seeds, grounded

INSTRUCTIONS

Add two cups of vegetable stock and bring it to a boil. Add the teff and let it cook on medium heat with a lid over it. After 15-20 minutes, all the water should be absorbed and the teff will be cooked. Let it cool.

In a pre-heated oven at 175°C, roast your mushrooms and pumpkin. Then, take it out of the oven and let it cool.

In a large mixing bowl, combine the teff, mushrooms, pumpkin, cooked mung beans, and ground flaxseed.

Stir everything together. Wet your hands and form individual patties.

Place your patties In a oil heated casserole on medium heat. Cook each side for 4 minutes.

Serve it on a bed of crunchy veggies with a slice of cheese and you've got a veggie delight!

NOTE

I used dried mung beans as it is a staple in our house. Lentils, black beans, red beans can all be good replacements. Experiment with the bean of your preference.