John Myers
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Mung Bean Pancakes with Sprout Salad
The perfect mung bean pancakes with sprout salad recipe with a picture and simple step-by-step instructions.
Sprout salad
- 180 g Dried mung beans
- 300 Milliliters Water
- 1 piece Grated ginger, size according to the degree of heat required
- 2 piece Carrots
- 2 piece Spring onion with green
- Freshly ground salt & pepper
- 200 g Bean sprouts, or others
- 1 tbsp Gomasio sesame
- 1 piece Chili pitted and chopped
- 2 tbsp Each of sesame oil, shoyu (high quality soy sauce), lemon juice
pancakes
- Rinse the mung beans well, soak them with 300 ml of water overnight, but at least 4 hours. Add a little lemon juice and freshly grated ginger, as well as salt and pepper. Puree with the hand blender, if the water is not enough, add a little. Peel the carrots and cut into thin slices, wash the spring onions and cut into strips. Mix both in the dough. Bake 4 pancakes (no thin crepes ;-)) in a pan with a neutral oil. Only set the temperature high at the beginning, then finish baking over medium heat.
Sprout salad
- Wash the sprouts with hot water. Prepare a marinade in a bowl using freshly grated ginger, sesame oil, shoyu and lemon juice. Wash, core and finely chop the chilli. I prefer to stay a bit vague with the exact quantities, as everyone either tolerates more chilli and ginger, or prefers just a hint. Please decide for yourself how much is good for you. Mix the marinade with the sprouts and let it steep in the refrigerator for about half an hour – or longer. At the end, sprinkle with Gomasio and sesame seeds.
finish
- Serve the pancakes with the sprout salad. You can also serve a marinade made from soy sauce with sesame oil and chilli if you want. This dish is amazingly good, easy to prepare and extremely healthy as it is both gluten-free and vegetarian / vegan. You can of course vary the vegetables seasonally. We now have it almost every week because we find it so tasty and sophisticated.
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