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.

Enjoy.

7 comments:

  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!

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

      Delete
  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

    ReplyDelete
  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"

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

    ReplyDelete

  5. Meat Rub
    salt blends

    The True Spicy Story of Salem Massachusetts :
    old galeon and old harbor in Salem massachussets Usa
    When most people hear the words Salem, Massachusetts, they immediately think of the Salem Witch Trials. It’s true that the infamous witch trials did take place in 1692 and 1693 in what was then Salem Village. However, Salem has a much bigger legacy than the relatively short blip in history that represents the witch trials.
    Following the Revolutionary War, the young men of Salem were eager to try their hands at international trade. No longer were they reliant on the taxed imports of England. They were free to seek spices and teas from anywhere in the world. They just had to be brave enough to venture the high seas to procure them.
    One such man, Captain Jonathan Carnes, set sail from Salem with his crew to the far off land of Sumatra. They returned eighteen months later with the first imported spice, a cargo hold full of pepper. Captain Carnes was able to sell his pepper at a 700 percent markup, cementing his place as a master of commerce. Other ship owners followed suit, and in the last decade of the 1700s, Salem had become a famous seaport, valued for its access to spices the world over. Ships departing from Salem brought back spices from China, Sumatra, Japan and Russia.
    You can easily close your eyes and imagine the rich aromas that must have wafted from the bowels of the ships as they cruised into Salem. Wooden crates must have been filled to overflowing with turmeric, saffron, sugar cane, pepper and salt. The hulls must have groaned with the weight of those crates, stacked crooked and high by men whose hands were rough as sandpaper but whose hearts were light with thoughts of the money they would make if they could only reach home safely.
    Today, the streets of Salem are lined with the mansions of those ship captains who found the courage to combat the high seas in a time when they were swarming with pirates. There was no coast guard to come to their aid; no helicopter to pluck them from the frigid ocean. Those ship captains and their crew made their fortunes on the water and they earned every penny.
    If you visit Salem, you can visit some of the mansions that were home to the ship captains. Many have been turned into museums and either have original furnishings or replicas. You can see how the captains lived, see the floorboards where their patient wives must have paced, anxiously awaiting the return of their husbands.
    In Salem, you will also find some of the most unique spice shops in all of New England, a tribute to the spice industry that made Salem come alive after the ravages of the Revolutionary War nearly stopped our country before it began.

    Contact Us:>
    website: www.usimplyseason.com
    Call: 888-243-7770
    Address:
    Amboseli Foods
    569 South 600 West #102
    Salt Lake City, UT 84101

    ReplyDelete

Don't be shy, leave me a message.