I love making savoury cakes! These are always big crowd (hubby + daughter) pleasers as they remind them of little burgers. I love them because they’re tasty, use great healthy ingredients, are packed with protein and carotenoid and are quick and easy to make. Yes, these are quick and easy to make and what’s great is that they are a great meal to make from your leftovers.
I like to plan my meals for two days sometimes and when boiling potatoes one day, I make sure I bake enough for two. For this recipe I used up leftover sweet potatoes – yup, this is what leftovers look like at my house – sometimes ;)
SWEET POTATO & MUNG BEAN CAKES
GLUTEN FREE & EGG FREE, DAIRY FREE; VEGAN HEALTHY RECIPE
1 1/2 cups of cooked and mashed sweet potatoes (leftovers work great)
1 cup mung beans, previously cooked and cooled
1/2 red or sweet onion (I used red in this recipe)
1 teaspoon of chia seeds (soaked in 2 tbsp of hot water)*
1 tsp turmeric
dash of cayenne pepper
sea salt + pepper to taste
1 tablespoon of chickpea flour + 1/2 cup more for coating
grape seed or olive oil for cooking
Directions: cook the sweet potatoes, mash and let cool. (leftovers are great for this recipe). Soak mung beans overnight or 6-8 hours, cook as per directions (about 45 min.) strain and let cool.
Mix all the ingredients together in a large bowl. With your hands, make balls about the size of a golf ball, press gently to flatten slightly, then dip them into the chickpea/ garbonzo flour. Coat on all sides. Fry on medium low for about 3 minutes, flip over once and continue cooking about 2 minutes. Do not move them around on the pan at all as they might fall apart easily if the sides aren’t firmed up yet.
Notes: *the chia seeds and water are 1 egg replacer.
Yum! Making these little cakes ~ or sure call them ‘vegan burgers’ if you like ;) is so much fun. That’s if you don’t mind getting your hands a little dirty ;) I also prefer making vegan burgers because I don’t have to handle meat at all! That always grossed me out (sorry, meat eaters). Plant-based cooking is definitely a lot more tactile and easier and a lot less expensive!
Here is some nutritional info for Mung Beans:
100 grams (which is about a cup, 7/8 of a cup to be exact) of Mung Beans, boiled without salt, have 7.02 grams of protein, 105 calories and 7.6 grams of dietary fiber.
They are also high in Potassium, Magnesium, Folate, Vitamin A, K and are a good source of Calcium.
Not to mention that this is a great flavour combo of the Sweet Potato and Mung beans together! And going gluten free, and actually completely grain free in this recipe (as chickpea flour is made from beans) is so much healthier.
These little vegan cakes were served up on a bed of spinach pesto gluten free linguini, with a nest of spinach and cakes on top. Yum.
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