Friday is here and it’s recipe time. I’ve been working on this one for weeks and it’s finally ready! As you know I’ve been sprouting a ton now that spring is here. I love sprouts on my salads and blended into soups but I wanted to step outside the raw food arena and try something different. Once you have the sprouts this recipe comes together quickly and makes a wonderful lunch or dinner.
Spring is an ideal time of year to cleanse the body. One way we can do that is by eating more spices which amp up our digestion. Another way to support the natural detox process is to consume foods that are easy to digest. Mung beans tend to be easier on our digestive tract than other beans and once sprouted contain even more digestive enzymes and nutrients. The more we support our digestive tract with clean, seasonal foods, the more we shed what has been accumulating from the winter months.
This recipe is perfect for transitioning into spring. The mung beans support digestion, the spices heat the body which promotes circulation, turmeric supports detoxification and is anti-inflammatory, cilantro is a heavy metal detoxifier, and the avocado gives our body the healthy fat it needs for optimal function. These mung bean cakes are so good for us and they are delicious to boot ;)
I tested the recipe by baking and frying the mung bean cakes. I prefer them lightly fried in coconut oil, it helps to seal in the moisture and gives them a nice crunch. Baking works well but they were a little dry for my taste.
A quick note about the recipe – there isn’t much holding these cakes together aside from the ingredients themselves. That is one reason I love this recipe so much, but it is fragile. Form the cakes gently and take extra care when flipping them in the skillet. I actually used 2 spatulas to get them to flip without breaking. You can always make them into small rounds and cook them for less time. Also be sure to use plenty of oil to keep them from sticking ;)
MUNG BEAN CAKES WITH CILANTRO CREAM
For the cream sauce:
- 1 ripe avocado
- 1/2 lime juice
- 3-4 Tbsp. water
- 1 c. packed cilantro
- 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- Fresh ground black pepper
For the cakes:
- 2 c. mung bean sprouts
- 1 large handful flat leaf parsley
- 1/4 c. hummus
- 1/2 Tbsp. cumin
- 1 tsp. ground coriander
- 1/4 tsp. turmeric
- 1/4 tsp. sea salt
- A few twists of fresh ground pepper
- Coconut oil
- Make the sauce first. Put the avocado water, lime juice, and 3 Tbsp. water into a food processor and pulse until smooth.
- Add the remaining ingredients and process well. If it’s not getting smooth add more water by the tablespoon. Adjust for seasonings.
- Scoop sauce into a glass container and set aside.
- Add the all of the mung bean cake ingredients to the food processor. Pulse until well combined. Scrape down the sides of the bowl 2 times during processing.
- Heat enough coconut oil to evenly coat your skillet.
- While the skillet warms, form the mung bean mixture into cakes. I made 4 large ones, you could make them smaller and get 8-10.
- When the skillet is warmed up to a medium-low setting fry the cakes for 2-3 minutes on each side or until golden brown.
- Serve cakes with fresh salad and a dollop of the cream sauce. Garnish with extra sprouts if desired.
- Left over cream sauce and cakes will keep 2-3 days in the fridge.