05 Dec Mung bean burgers (vegan)

An old favourite, very popular and easy to make – great protein and folic acid from the mung beans.

250g mung beans
1 onion, roughly chopped
1 clove garlic, crushed
1 tsp cumin powder
1 tsp turmeric
1 tsp vegetable bouillon
1 tsp salt
2 tbsp coconut oil
Oil to fry

Soak the mung beans over night or for 12 hours then rinse and refresh water and soak again for another 12 hours then repeat once more – they need to soak for about 36 hours. (at this point if you aren’t ready to make into burgers, drain well and put in a bowl covered with clingfilm and store in the fridge for up to 4 days.)
Drain and add to a food processor.
Add all the other ingredients and process till you have a loose batter, but still with some texture.
Heat a frying pan and put in approx 2 tbsp oil and when it is hot, spoon in a heaped tablespoon of batter and smooth into a burger shapes about 1/4 to 1/2 inch thick – I fry about 4 at a time.
When you see it browning around the edges, after about 4 minutes, loosen and flip over, they shouldn’t stick to the pan and will firm up quite quickly.
Cook until nicely browned on both sides about 8 to 10 minutes.
Place on a cooling rack on top of kitchen paper to absorb any extra oil.

Cool and freeze or serve with salad, hummus, or as part of a main meal with a curry.