How to re-create this recipe:
(Yields 12 patties)
- 225 grams Dried Mung Beans
- 250 grams flour
- 225 grams plain non-fat yogurt
- 200 grams Soy Milk
- 200 grams Agave syrup
- 30 grams Fresh Ginger
- 10 grams Match Green Tea Powder
- 1 tsp of Baking Soda
- 1 tsp of Baking Powder
- Pinch of salt
- Powdered Sugar for dusting (optional)
Putting it together:
- Pre-heat your oven to 300 degrees Fahrenheit. Fill a small pot halfway with water and bring it to a simmer. Simmer the beans for 1 hour.
- While the beans are cooking grate 30 mg of ginger and measure out all your ingredients. After the beans are cooked, drain them and cool them down.
- In a medium mixing bowl, mix together the flour, baking soda, baking powder, Match Green tea powder and a pinch of salt.
- In another mixing bowl (preferably a standing mixer), mix together the yogurt, soy milk, agave syrup and chopped ginger.
- Add the dry ingredients to the wet ingredients and mix to a smooth paste. Fold in the Mung beans.
- Lightly grease (with butter) a Muffin pan that can hold 12 muffins, and fill each muffin mold to the brim with the mixture.
- Bake for 25 minutes.
- After they are baked, allow them to cool in the muffin pan for 5 minutes and then transfer the Patties to a cooling rack. Dust them with some powdered sugar.
Nourishment for your body: Mung Beans are high in protein and fiber. They contain Folate, Manganese, Magnesium, Phosphorus, Iron, Potassium, Copper, Zinc , Vitamins B1, B2, B3, B5, B6 and Selenium.
Tips when cooking: This recipe was created by a Belgium chef named Alain Coumont. He was the founder of one of the greatest Franchise’s to ever hit the U.S. He founded Le Pain Quotidien and this recipe is one of many great recipes that you can find in his cookbook “Communal Table…Memories And Recipes.” Mung Beans are a versatile ingredient that are typically found in Chinese, Filipino and Indian dishes. Bean Sprouts come from Mung Beans. They can be used in soups, stews, dips, salads, made into spicy fritters, and even desserts.