Thursday, September 12, 2013

Mung Bean cakes with Moroccan spices.

After my last attempt of trying a vegetarian diet, I am stepping very carefully. Actually, it is my wife who is dabbling with it, Vegan no less, and only during work hours. I have decided to try out some new ideas so she can have more than just salad for lunch.
I had already decided to make some veggie cakes/patties and was wondering what might be good to go with it, when my son brought home 2 large zucchini squash from one of our neighbors.

Here is the result.

Mung Bean Patties with Moroccan Spices served on shredded Squash and Harissa.
It turned out very tasty and was pretty quick to make. I made the Ras El Hanout myself but I bought a jar of the Harissa, as it is always handy to have in the fridge. I have made it myself before, but I couldn't be arsed this time.

Cook the Mung Beans in salted water (soak them over night) until soft and then drain into a bowl so you can use the liquid in a soup afterwards. Once cooked, they have a pale, unappetizing color, so the addition of other veggies will brighten things up a bit.

Once dry, I add the spices, grated and shredded veggies (your choice), then add some salt to bring out the liquid. Add enough Garbanzo/Chickpea flour to bind, and then form into patties with your hands. The size of the pattie is your choice, but smaller will hold together better in the pan.

I used a bit of the flour to help form them and to stop them sticking.

Shallow fry in the oil of your choice until golden brown on both sides. If you have to do them in batches, transfer them onto a paper towel lined dish and pop them in the oven until ready to serve.

The next step requires you have a Mandolin.

No, not one of these....

One of these

Cut the squash into 6" pieces, cut in half and remove any soft mush and seeds.
Select the fine shred blade, and without removing any fingers or knuckles, slide the squash length ways until you get spaghetti like filaments.

You can add any other veggies you have on hand, or just toss in olive oil with some shredded Beet Greens or Swiss Shard. Garlic, Pepper, whole spice seeds or seasonings such as Lea & Perrins or Soy Sauce can also be added.
Whatever takes your fancy really.

Once the Squash is done, make a bed of it on the plate and add the patties straight from the oven. Garnish with a bit of shredded carrot, and Harissa and serve immediately.

Any spicy wine will do to go with it. I used Viognier.

It is easy, cheap and very nutritious. It almost makes me want to go Vegan.



  1. wow, vegan is truly hardcore and also quite hard to stick to, I wish you best of luck... the burgers look very good though, so maybe not so hard!

    1. Thanks Dom. She only has to do it before 6pm. After that, all bets are off:)

  2. Hi there, thanks for popping by, this all look scrummy - I am the laziest cook in the land, but i think i might be able to adapt this to my assemblage skills

  3. They look delicious, but I am so lazy in the kitchen, can you send two patties over?
    I go through so much Harissa, I love slopping it into tinned tomatoes with chorizo - that's my kindo f "cooking"

  4. Watch out for the smelly package in your mail box. :)


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