Mung Bean Pulp and Vegetable Patties recipe - ingredients, nutrition and when to eat it
These patties are made by mixing soybean pulp with finely chopped vegetables and egg, shaping the mixture into rounds, and pan-frying them until golden.
These patties are made by mixing soybean pulp with finely chopped vegetables and egg, shaping the mixture into rounds, and pan-frying them until golden. They are savory on the outside and soft inside, making them a great accompaniment to rice. They are especially nice when you want a light home-style side dish for a busy lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 241.7g serving): 343.8 kcal · protein 15.7g · carbohydrate 18.8g · fat 22.6g · sodium 1037.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the soybean pulp is moist, add breadcrumbs a little at a time until the mixture holds its shape.
Tips: The patties will cook evenly all the way through if you do not make them too thick.
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Ingredients (1 serving)
- Soybean pulp — 120 g
- Carrot — 20 g
- Onion — 20 g
- Egg — 1 pc
- Breadcrumbs — 15 g
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 Tbsp