These mung bean patties with mushrooms and cheese are made using raw ingredients (including pre-soaked, uncooked mung beans as well as raw mushrooms), which give this recipe freshness and delicious nutty notes - enjoy this appetizer with a drizzle of lime juice.
130gmushroomsclosed cup or chestnut, roughly chopped
180gmung beanspresoaked for 12 hours
2garlic clovesroughly chopped
2spring onions (scallions)roughly chopped
4tablespoonsfinely chopped parsley
80ggrated mature cheddar cheese
1/2teaspooneach fine sea salt and ground white pepper
3tablespoonsbreadcrumbs plus more for coating
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.
Serve with a drizzle of lime juice or simply on their own.