Mung bean and galangal patties

Mung bean and galangal patties

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

Crispy on the outside, creamy on the inside, these pillows can be very more-ish. Even though they are deep-fried we like to think that the mung beans make them a healthy snack!

Ingredients

Quantity Ingredient
400g dried mung beans
3 cm knob galangal, peeled and roughly chopped
1 teaspoon salt
75ml beer
oil, for deep-frying
Soy chilli dipping sauce, to serve

Method

  1. Soak the mung beans in a bowl of cold water for 1 hour.
  2. Drain the mung beans, then place in a blender with the galangal and puree until smooth. Transfer to a bowl and stir in the salt and the beer.
  3. Heat the oil in a deep frying pan. Slide a dessertspoon of the mixture into the oil and cook until golden, turning once and taking care not to break up the patty. Drain on paper towel and repeat with the remaining mixture.
  4. Serve with the dipping sauce.
Tags:
Vietnamese Street Food
Andreas
Pohl
Tracey
Lister
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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