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These Mung Bean (Monggo) Patties are hearty, savory, and packed with plant-based protein. Made with cooked mung beans and extra firm tofu, they’re pan-fried until golden and crisp on the outside while staying tender inside.

Mung beans, or monggo, are a staple in Filipino cuisine and are most commonly enjoyed in stews or soups. Here, they’re transformed into patties that work beautifully as a snack, appetizer, or even a main served with rice and your favorite dipping sauce.

THESE MUNG BEAN PATTIES ARE

• Made with a few key ingredients!
• Great for meal-prep and batch-cooking
• Packed with plant-based protein
• Versatile–enjoy them as-is or make larger patties to enjoy them with burger buns!

WHAT CAN I USE AS A DIPPING SAUCE?

It’s really up to you! The flavor of these patties are very neutral so they pair well with something sweet, savory, tangy, or even spicy! You can also check out my all around sauce recipe here. 🙂

MONGGO OR MUNG BEANS

Monggo or mung beans are commonly used in Filipino cuisine. I personally love mung beans in a form of soup or stew called Ginisang Monggo, where mung beans are cooked with tomatoes and green leafy vegetables in a broth. It’s great paired with rice or enjoyed as-is, and it’s a great comfort food for me.

TO MAKE THESE MUNG BEAN OR MONGGO PATTIES, YOU’LL NEED

Mung Beans

• 8.8 oz dried mung beans soaked overnight
• 1 vegetable bouillon – I used Edward & Sons No Chick’n cubes

Patty Mixture

• 7 oz extra firm tofu drained and crumbled
• 1 small red onion finely chopped
• 1 small green or red bell pepper small dice
• 3 cloves garlic minced
• 1/2 cup all-purpose flour 72 g
• 2 tbsp cornstarch 20 g
• Ground pepper to taste
• 1-2 tbsp soy sauce or to taste

For Cooking

• Neutral oil for pan-frying

To Serve

• Dipping sauce of choice
• Vegan Mayonnaise
• Ketchup
• Sriracha

TO MAKE THESE PATTIES

Cook the Mung Beans

• Drain the soaked mung beans and transfer to a pot.
• Add enough water to cover and add the vegetable bouillon cube.
• Boil for about 45 minutes, or until tender but not mushy—the beans should still hold their shape.
• Drain the cooked mung beans and quickly rinse with water. Drain well to remove excess moisture.

Mash and Mix

• Transfer the cooked mung beans to a large bowl.
• Mash with a fork until mostly broken down, leaving some small bits for texture.
• Add the crumbled tofu, onion, bell pepper, garlic, flour, cornstarch, ground pepper, and soy sauce. You can add any other spices and seasonings of your choice. I paired mine with a dipping sauce so kept it on the plainer side. But if you’re looking to have them as-is, the be sure to season them well.
• Mix until well combined. Taste the mixture. Adjust the seasoning as needed.

Test the Mixture

• Take a small portion of the mixture and shape it into a patty.
• If it doesn’t hold together, add a bit more flour to help bind the mixture.
• Once the texture is right, shape the mixture into small patties.

Pan-Fry the Patties

• Heat a nonstick pan or skillet over medium heat with enough oil to lightly coat the surface.
• Once hot, add the patties, spacing them apart.
• Cook for 3 to 4 minutes per side, or until golden brown and crisp!
• Flip carefully and cook the other side until golden brown as well.

Optional: Bake the Patties

• Preheat the oven to 350°F (180°C).
• Place the patties on a lined baking tray and spray generously with oil.
• Bake until golden, flipping halfway for even browning.
• Note: I personally prefer and would recommend pan-frying these patties instead of baking because the mixture itself has little to no fat so they can come out quite dry when baking (even if spraying with some oil).

Serve

• I mixed together ketchup, vegan mayonnaise, and some sriracha to make a dipping sauce. Feel free to use any other dipping sauce you prefer. Serve and enjoy with the patties.

MORE RECIPES YOU’LL LOVE

• Pan-Fried Tofu Cakes
• Chinese-Style Bolognese
• Scalloped Potatoes in Creamy Lemon Dill Sauce
• Tofu ‘McNuggets’
• Tofu Sisig
• Shredded Tofu ‘Bulgogi’
• Maple Hoisin Tofu
• Fried ‘Chicken’ and Gravy
• Filipino Spaghetti

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