Sort ingredients
rebeccaiross
QR Code
Listen
Pdf
Drain the soaked mung beans and transfer to a pot.
Add enough water to cover and add the vegetable bouillon cube.
Boil for about 45 minutes, or until tender but not mushy—the beans should still hold their shape.
Drain the cooked mung beans and quickly rinse with water. Drain well to remove excess moisture.
Transfer the cooked mung beans to a large bowl.
Mash with a fork until mostly broken down, leaving some small bits for texture.
Add the crumbled tofu, onion, bell pepper, garlic, flour, cornstarch, soy sauce.
Mix until well combined. Add salt and pepper to taste, or as needed.
Take a small portion of the mixture and shape it into a patty.
If it doesn’t hold together, add a bit more flour to help bind the mixture.
Once the texture is right, shape the mixture into small patties.
Heat a nonstick pan or skillet over medium heat with enough oil to lightly coat the surface.
Once hot, add the patties, spacing them apart.
Cook for 3 to 4 minutes per side, or until golden brown and crisp!
Flip carefully and cook the other side until golden brown as well.
Preheat the oven to 350°F (180°C).
Place the patties on a lined baking tray and spray generously with oil.
Bake until golden, flipping halfway for even browning.
Serve and enjoy with the patties.