These Healthy Mushroom Cakes with Beans & Cheese are made using raw ingredients (including pre-soaked beans and raw mushrooms). Enjoy this refreshing, delicious appetizer with a drizzle of lime juice.
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. As neither seemed sufficiently appealing I started rummaging through my kitchen cupboards looking for inspiration.
I finally stumbled upon a forgotten jar of mung beans, which brought back a foodie moment memory. 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 bite size cakes are crispy on the outside but deliciously soft and moist on the inside. As they are made using raw ingredients (including the mung beans as well as the mushrooms) they have a vibrant fresh flavour with sweet, spicy and earthy notes which work together very happily.
I used chestnut mushrooms in this recipe but closed cup mushrooms are perfectly ok too (just make sure they are quite firm, small are best).
How to make mung bean mushroom cakes
This mung bean recipe is quite simple and easy to make. As you don’t need to pre-cook any of the ingredients it is just a question of combining and blending the ingredients together. So first puree the mung beans with the garlic, scallions and parsley. Then in a separate bowl blitz the mushrooms until crumbly, add the cheese and the bean mixture and season. Blend the entire mixture briefly until well combined. Lastly, mix in the breadcrumbs and form small cakes. Then simply coat in breadcrumbs and fry in a little oil.
*NOTE: It’s important to drain off any excess water from the beans before putting them in the blender in order to prevent the mixture from being too soggy (it can be a little moist but it’s ok as long as you are able to form the cakes).
These nutty, delicious mushroom bean cakes are delicious served with a drizzle of lime juice. But you can also enjoy them with a zesty, minty guacamole, low fat ranch sauce, or an easy, herb yogurt dip.
If you like this recipe you might also like these Beetroot Polenta Cakes with Cheese!
Healthy Mushroom Cakes with Beans & Cheese
- 130 g mushrooms closed cup or chestnut, roughly chopped
- 180 g mung beans presoaked for 12 hours
- 2 garlic cloves roughly chopped
- 2 spring onions (scallions) roughly chopped
- 4 tablespoons finely chopped parsley
- 80 g grated mature cheddar cheese
- 1/2 teaspoon each fine sea salt and ground white pepper
- 3 tablespoons breadcrumbs plus more for coating
- 5 tablespoons olive oil
- Rinse the beans (once they've been pres-soaked overnight), drain off any excess water thoroughly, combine with the garlic, onions and parsley and puree to obtain a slightly grainy, sticky mixture. Set aside.
- Blend the mushrooms until crumbly (not mushy) and combine with the bean mixture. Season, add the cheese and throw the entire mixture in the blender again. Blitz for a few moments until all the ingredients are thoroughly combined. Add the breadcrumbs and stir well. Form small spoon size balls and coat in breadcrumbs (flatten a little as you are doing it).
- Heat up 3 tablespoons of the oil (adding the rest once you've turned the cakes over halfway through). Carefully place the cakes in the pan leaving enough room to turn them over (work in batches if you have to). Fry over a fairly low heat for about 10-12 minutes until they are lightly browned on both sides.
- Yields 16-18 bite size cakes.
- Serve with a drizzle of lime juice or simply on their own.
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RECIPE LINK PARTIES
I am linking up this mushroom cakes recipe to #CookBlogShare, which I have the pleasure of hosting this week (it goes LIVE tomorrow morning!). Also sharing with Recipe of the Week.