Sprouted Mung Bean Cutlets
Hearty vegetarian patties that couldn't taste better! These sprouted mung bean cutlets will please vegetarians and everyone else, too — they're delicious, wholesome, and appetizing. Serve them with a side or on their own. The recipe is a versatile one: you can pan-fry these cutlets, steam them, or bake them in the oven.
Alina Viktorovna
Recipe author
Sprouted Mung Bean Cutlets
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
3 g
Fats 45 %
17 g
Carbohydrates 47 %
18 g
226 kcal
GI:
28
/
72
/
0
- You can use rice you already have on hand or cook it fresh for this recipe; short-grain rice works best for these cutlets. For a lighter version, you can skip frying the vegetables and spices and mix them into the "batter" raw — but frying brings out more of their aroma. This same recipe works for steamed or oven-baked cutlets as well. 1. Put the rice in a bowl and cover with cold water. Swish it around and drain; rinse a couple of times until the water runs clear. 2. Put the rinsed rice in a saucepan, add clean water, and salt lightly. You'll need 150 ml of water per 100 grams of rice. 3. Set the pan over the heat and cook the rice until fully done, then let it cool. 4. Blend the sprouted mung beans and cooked rice together in a blender. 5. Peel the carrots and rinse them under running water, then grate them. 6. Peel the onion and garlic. Grate the onion on a fine grater and push the garlic through a press — or chop both in a blender. 7. Pour the vegetable oil into a skillet and set it over the heat. Add the spices to the hot oil: cumin, ground coriander, and dried dill. Fry the spices for 1–2 minutes. 8. Add the onion-garlic paste to the fragrant spices. Fry, stirring constantly so nothing burns. 9. Now add the carrots and fry for another 3–4 minutes. 10. Stir the fried mixture into the mung bean and rice blend. Salt to taste and mix thoroughly. 11. With wet hands, shape small cutlets and fry them in vegetable oil until done; a small, heavy-bottomed pan works best. Serve the cutlets with fresh herbs and vegetables, plus any side dish you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Zira - 112 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground coriander - 25 kcal/100g
- Sprouted mash - 30 kcal/100g
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