Vegan Meatballs Made from Sprouted Mung Beans
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 3 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 100 g beans (mun beans), dried
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon tomato paste
- 1 teaspoon flax flour or ground flax seeds
- 0.5 teaspoon ½ smoked salt
- 0.5 teaspoon ½ cumin, ground or ground
- pepper
- Basil, dried
- Marjoram, dried
- Coriander, dried
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Soak the mung beans overnight. Then place in a sieve, rinse and then allow to germinate in a sieve over a bowl for about 2 - 3 days, rinsing in the morning and evening.
- Boil the sprouted mung beans for approx. 10-15 minutes, drain and let cool down a little.
- In the meantime, finely chop the onion, press the garlic through a press and add both to the beans. Add all other ingredients and knead everything well. Shape approx. 6 - 8 meatballs out of the dough.
- Heat the oil in a pan and fry the meatballs on both sides for approx. 5 - 8 minutes, do not let them get too hot!
- Hints:
- You can of course also use germinated mung beans, but then they have to cook longer, approx. 1 hour. The germinated mung beans are not basic and have fewer nutrients.
- If you use crushed flax seeds, the dough should then stand for about 15 minutes so that the flax seeds can swell and develop their adhesive strength. With flax flour, the dough can be processed further straight away.
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