This recipe is a great way to add the goodness of sprouts into your diet. You can make the patties any size, they make great lunchbox additions if you make small ones.
3 cups mung and or lentil sprouts
2 medium potatoes, peeled, cooked, and mashed well
1 tsp minced garlic
1 tsp minced ginger
1 slice green capsicum finely chopped
1 small onion, finely minced
1 tsp white miso
1 egg, beaten
1/2 tsp turmeric optional
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tbsp coriander leaves, minced
2 tbsp mint leaves, finely minced
Salt and pepper to taste
Cook the sprouts with just enough water to cover them, for 30 minutes. You want them to be al dente and not too mushy. Pulse the beans in a food processor or mash them to break them into smaller pieces, leaving some whole for texture.
In a large bowl, mix the crushed mung beans with all of the other ingredients.
The mixture will be a little soft but will firm up when you cook it.
Form 10-12 burger patties, patting them out on your palm and shaping the edges with your fingers.
Heat a non-stick or cast-iron heavy based fry pan.
Add rice bran oil till it fills the pan 1-2mm.
When oil is hot add the burgers cooking over medium-high heat until golden-brown.
Flip over and cook the other side.
Serve hot or cold.
These are delicious with ginger, apricot chutney.
You can also wrap in grease-proof paper and freeze for later use.
Recipe by Danielle O’Donoghue