Nourishing Mung Bean and Potato Pancakes
Savory Mung Bean and Potato Pancakes with Kimchi
Discover a delightful and nutritious pancake recipe featuring soaked mung beans, tender potatoes, and tangy aged kimchi. This dish is perfect as a healthy snack for kids or a satisfying meal for any time of day. The subtle sweetness of maple syrup creates a wonderful flavor combination, making it a must-try!
Main Ingredients- 1 cup soaked mung beans (approx. 150g)
- 1 medium potato
- 100g aged kimchi (rinsed and squeezed)
- 1/2 small onion
- Maple syrup (for serving)
Cooking Instructions
Step 1
Let’s start by preparing the base for our delicious pancakes. You’ll need 1 cup of soaked mung beans, 1 medium potato, 100g of aged kimchi (make sure to rinse off excess brine and squeeze out moisture), and half a small onion. Have your maple syrup ready for serving.
Step 2
Now, let’s prepare the kimchi and onion to enhance the flavor. Finely chop the rinsed and squeezed aged kimchi and the onion into pieces about 1cm in size. This size is perfect for ensuring a pleasant texture when cooked.
Step 3
It’s time to create the smooth batter for the pancakes. In a blender, combine the drained soaked mung beans and the peeled, chopped potato. Blend until smooth. Be careful not to add too much water; adjust the consistency as needed. If the mixture is too thick, you can add a small amount of the mung bean soaking water or cold water.
Step 4
Add the chopped kimchi and onion, prepared in step 1, to the blended mung bean and potato mixture. These ingredients will bring a savory depth and a delightful chewiness to your pancakes.
Step 5
Once all the ingredients are in, gently mix them together with your hands to form the batter. Avoid overmixing; just ensure everything is well combined. You’ll have a delicious batter where the tanginess of the kimchi, the earthiness of the mung beans, and the creaminess of the potato meld together.
Step 6
Heat a frying pan with a generous amount of oil over medium-low heat. Spoon portions of the batter onto the hot pan to form pancakes. Cook until golden brown on both sides. Keep an eye on the heat to prevent burning. Once the edges start to look set, carefully flip the pancakes to cook the other side evenly.
Step 7
These freshly cooked mung bean and potato pancakes are best enjoyed warm! Drizzle with maple syrup for a touch of sweetness, or use it as a dipping sauce according to your preference. Enjoy a satisfying and healthy meal with these wonderful mung bean pancakes!
