Mung bean pancakes with rocket
These luscious, plant based protein pancakes will help keep you satisfied for a long time. Including more fibre rich beans into your diet is a fantastic way to help lower high cholesterol and balance your blood sugar levels. Just make sure if you are cooking these beans from raw, to cook them to the specified length of time before consuming. This is very important as undercooked beans can cause digestive distress.
Makes 6 pancakes
- 30 grams (4 ½ oz) organic mung beans
- kimchi, finely chopped (bought or make your own, but this needs making in advance! -see below for recipe)
- 2 spring onions, finely chopped
- 2 tbsp coriander, finely chopped
- 1 tsp cumin seeds
- ½ tsp coriander, ground
- ¼ tsp turmeric, ground
- ¼ tsp sea salt
- 1 tbsp coconut oil
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice wine vinegar
- 1 teaspoons crushed chilies (or ½ tsp cayenne pepper, less if you don’t want too spicy)
- 1 spring onion, finely sliced
(makes 1 litre, so save any leftover refrigerate what you don’t need for up to 2 weeks)
- 1 Chinese cabbage, finely shredded
- 8 radishes, coarsely grated
- 2 carrots, grated
- 4 spring onions, finely shredded
- 1 inch fresh ginger, grated
- 2 tbsp fish sauce
- 3 cloves garlic, crushed
- 3 tbsp rice vinegar
- 1 tbsp coconut palm sugar
- 2 tbsp chilli sauce
Method to make kimchi:
- Slice the cabbage into strips about 2cm long and mix with 1 tbsp sea salt in a bowl, then set aside for 1 hr.
- Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce, chilli sauce, sugar and rice vinegar together in a small bowl. Rinse the cabbage under cold running water, drain and dry thoroughly.
- Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Pack into a large jar, seal and leave to ferment at room temperature overnight, then chill, the longer you leave it the better. It will last for 2 weeks in the fridge.
To make pancakes:
- Rinse the beans and soak overnight. In the morning, drain and discard the water.
- Blend the soaked beans and 1/2 cup water in a blender, or food processor. Add up to 1/2 cup more water little by little, blending until the beans are a thick paste, but not too sloppy.
- Add the cumin seeds, coriander and turmeric. Blend again until the mixture is smooth. Stir in the spring onions, coriander, kimchi and salt.
- Heat a non-stick pan on medium heat and add the coconut oil. Once melted spoon or ladle in one large tablespoonful of batter into the centre of the pan and so that it’s roughly 1/4 inch thick.
- Cover and cook for three to five minutes, until bottom is golden brown. Turn and cook, uncovered, another three minutes or until it is golden on the bottom. You can add more coconut oil if necessary.
- Serve with a rocket salad.
To make the dipping sauce.
- Combine the soy sauce, sesame oil, rice vinegar and chilies (or cayenne) in a small bowl and mix until blended.
- Add the finely chopped spring onions. Ready to serve.