mung bean patties with vegetable samosas

Mung Bean Patties

Ingredients

1 1/2 cups whole mung beans

2 tbs rice flour

salt and pepper

1/2 tsp turmeric

1 cup of organic plain yoghurt

Directions

Immerse the whole mung beans in water for at least 6 hours and up to 12

Drain them and put them in a large mortar and pestel (or grinder of your choice) and grind until a smooth paste is formed (this takes a bit of time and work if you are doing it by hand)

Add rice flour and spices

Take small amounts of the paste and roll into balls

Deep fry each ball on each side until golden

Remove from oil and immerse in yoghurt, let it sit for 30 minutes in the yoghurt

Serve with paprika

Samosas

Ingredients

Filling: 3 small potatoes, peeled, cut into small chunks and boiled until soft

1 carrot, peeled and cut into small chunks

3/4 cup peas

1 small red onion, diced

sunflower oil

1/2 tsp garam masala

1/4 tsp turmeric

1/4 tsp cumin seeds

1/4 tsp ground cumin

Pastry: see the recipe for wholewheat chapati

Directions

Pour oil into a pan and add the onion and spices until fragrant. Add the Potatoes, carrots and peas and cook for 3-5 minutes until all veggies are soft. Remove from heat.

Roll out the dough into thin circles and spoon small amounts of filling into the middle of the dough.

Fold over and seal and put onto a lined or greased baking sheet.

Bake in the oven at 210˙C for 15-25 minutes until golden and dough is cooked through.

Serve with yoghurt, mint and cucumber dip.

xo m.