Moong Bean Cutlets/ Patties (V)
Someone said “Necessity is the mother of invention”. This recipe is proof of this. Here the “necessity” was my daughter suddenly coming into the kitchen, quite sometime back, and insisting that she was hungry and wanted cutlets to eat! I was pressed for time and she wasn’t willing to wait too long either!!
I happened to have some cooked whole moong beans in the fridge (cooked a little extra that morning). So I made some cutlets with that and my daughter had them with tomato ketchup. These cutlets/ patties are easy to put together. Moong beans can be cooked in a pressure cooker and do not require soaking overnight before cooking. You can cook them, drain the water (use this to make soup, or for kneading dough for chapathis, or in place of stock) and freeze them in single use portions.
- Mash the moong beans well and add all the other ingredients, except the breadcrumbs and oil, and mix well into a dough. You could sauté the onions separately and then add that to the mashed moong beans, if you prefer. Divide into ten portions and shape each into a cutlet or patty about 2 inches in diameter. Coat with breadcrumbs and shallow fry, over low to medium heat, on both sides till brown. These patties are quite soft.
- Serve warm with tomato ketchup.
This is the original version. I have since made these adding mashed potato, grated carrot, finely shredded cabbage and/ or cooked peas depending on what was available in my kitchen. If you do not have wheat germ, that's ok. Just add about 2 -3 tbsp of gram flour (besan) to the mashed moong beans (you can add this to the above list of ingredients, too). This helps in binding and makes the cutlets easy to shape and they will not fall apart!