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Sometime back I had posted a salad with Mung sprouts and avocadoΒ from then , I have gone crazy with this combination. Yeah You won’t believe I tried to make Indian style Idli (steamed rice cake) with this combo by adding some rice. Tried it as I have heard about Sprouts Idli, but this turned out to be a disaster πŸ˜› Β I had to throw off the complete batter 😦

I thought of making beet patties, suddenly this flashed in my mind why not use mung sprouts and avocado to make patties. Now I didnt want to use oil πŸ˜› so baked them. Wanted to make it with corn flour but I was out of stock. Other choice was Chickpea flour,but I didn’t want to combine sprouts with this as both might increase gastric issues. I had Sorghum Flour/Jowar Flour which I am using these days instead of whole wheat flour. Sorghum is gluten free, high protein and cholesterol free. I made it as a tea time snack. I try to prepare some snack everyday and my hubby asked what’s today, I said I have baked something without oil. He said OMG you have gone crazy these days not using oil, its not that oil is totally bad πŸ˜› . I guess after I started baking I just love it to a great extent that I feel like baking everything hahaha….I feel so excited to wait and watch how it turns out. After he tasted it, he said hmm this is good and very different. After 2 patties we feel that we are full. Yeah because of sprouts and avocado it makes you feel very full.

Process was quite simple, but for me to decide the ingredients took some time πŸ™‚

I am bringing this to Angie’s Fiesta Friday #21 party. This is such a lovely party where I am finding lots of new friends with great recipes.

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Ingredients:

Mung bean sprouts : 3/4 cup

Avocado : 1 medium

Sorghum Flour : 1 cup

Dill leaves : 1 tablespoon heaped

Cilantro leaves : 3 tablespoon finely chopped

Red Onion :1/2 one large finely chopped

Lemon Juice : 1 tablespoon

Ginger : 1 teaspoon grated

Cumin powder : 1 teaspoon

Coriander powder : 1 teaspoon

Salt : as required

Pepper Powder : 2 teaspoons

Roasted Semolina: 1/4 cup just to coat

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Method:

First combine Mung sprouts, avocado, ginger, dill leaves in a blender. Grind it to a coarse paste. If needed add little water.

Ground_pasteAfter_Sorghum_Flour

Once done take this in a bowl. Mix salt, cumin powder, coriander powder, pepper powder, chopped cilantro leaves, onion. Mix well. Now slowly add sorghum flour and make a fine batter. Check for salt and spice, if needed more you can add it. If more then mix some more lemon juice.

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Make it to any shape which you want, I prefer the usual round. Soak it in roasted semolina and coat the patty. I used Semolina to get the crispiness. You can avoid it as well.

 

Preheat oven to 400F. Grease a baking tray with butter or any spray. Place these patties. Bake them for 30 mins. After first 15 mins, flip side and bake.

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I served it with cilantro chutney.

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You can skip semolina if you don’t want to use it. Also this can fried with oil in a skillet. Instead of pepper powder, green chili can also be used. You can serve it with tomato ketchup as well.

 

 

 

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