Mung bean pancakes
Breakfast for 2-3 people: It is advisable to prepare the dip for the pancakes the evening before so that it can soak overnight and taste even better the next day!
| Quantity | Ingredients |
|---|---|
| 200 g | Mung beans, dried and peeled |
| 300 ml | Water |
| 50 ml | Tamari (wheat-free soy sauce) |
| 1 tbsp. | roasted sesame oil |
| 1 tbsp. | Rice syrup |
| 1 | fresh red chili pepper |
| 15 g | fresh ginger |
| 1 pinch | Salt |
| 1 pinch | Pepper, optional |
| 1 | Onion |
| 250 g | Carrot |
| 4 | Spring onion |
| Oil for frying |
The evening before for the dip: mix the tamari, sesame oil and rice syrup with 7.5 g finely chopped ginger and the deseeded and finely chopped chili.
Also the evening before: wash the mung beans thoroughly and leave to soak overnight in 300 ml water.
The next day, puree the mung beans with the water. Peel the onion, cut in half and slice finely. Wash the carrots and cut into very fine strips 2 cm long. Cut the spring onions into rings. Finely chop the remaining ginger. Mix the chopped vegetables and pureed mung beans together and season with salt and a little pepper.
Heat some oil in a frying pan over a medium heat and fry 6 small pancakes, about 12 cm in diameter, one after the other on both sides until they are crispy. Eat the pancakes while still warm, preferably cut into small strips, which are ideal for dipping into the sauce.
