I never set out to use mushrooms and beans in the same recipe. I started out with a punnet of mushrooms and only 2 ideas in my head: soup or saute. Because neither seemed sufficiently appealing I started rummaging through my kitchen cupboards looking for inspiration. It wasn’t until I stumbled upon a forgotten jar of mung beans that I knew what I was going to cook. Some years ago I attended an Indian cooking demonstration where the hostess made fantastic deep fried cakes using pureed raw mung beans (which had been soaked overnight). I remember vividly the delicious nutty and sweet flavour of those cakes. Exactly the kind of flavour to liven up my mushrooms.
The end result actually surpassed my expectations. These cakes are crispy on the outside but soft and moist on the inside. They have a vibrant fresh flavour with sweet, spicy and earthy notes which blend together very happily. Drizzle with a little lime juice and enjoy!
10 large mushrooms (about 200 g), roughly chopped
1 cup mung beans (presoaked for 12 hours)
2 garlic cloves
2 green onions
3 tablespoons finely chopped parsley
3 tablespoons finely grated parmesan
1/2 teaspoon fine sea salt
1 teaspoon ground white pepper
2 tablespoons breadcrumbs plus more for coating
4 tablespoons olive oil
Rinse the beans thoroughly, drain well and place in the bowl of a blender (or use an electric hand blender). Add the garlic, onions and parsley and puree to obtain a slightly grainy, sticky mixture. Transfer the mixture to another bowl and set aside.
Place the mushrooms in the blender and puree (for a few seconds only, as they shouldn’t become too mushy), then combine with the bean mixture. Season, add the cheese and breadcrumbs and stir well to combine. Form small spoon size cakes and coat in breadcrumbs.
Fry immediately to prevent the cakes from becoming soggy. Heat some of the oil in a frying pan (adding the rest once you’ve turned them over halfway through). Carefully place the cakes in the pan leaving enough room to turn them over. Fry the cakes on low-medium heat for about 10 minutes or until they are lightly browned.
I’ve entered this recipe into the following: Recipe of the Week by A Mummy Too at: http://www.amummytoo.co.uk/2016/02/recipeoftheweek-27-feb-4-mar/