Mung Bean (Monggo) Patties

Plate of golden brown pan-fried mung bean patties served with dipping sauce

5 from 1 vote

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.

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Prep Time 25

Cook Time 30

Total Time 55

Course Appetizer, Breakfast, Finger Food, Main Course, Side Dish, Sides, Snack, Snacks, Starters

Cuisine Filipino, Fusion, Pinoy, Southeast Asian

Servings small patties

Calories 89 kcal

Ingredients

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
2 tbsp cornstarch
1-2 tbsp soy sauce or to taste
Salt and pepper to taste
Other spices and seasonings of choice

For Cooking

Neutral oil for pan-frying

To Serve

Dipping sauce of choice
Vegan Mayonnaise
Ketchup
Sriracha

Instructions

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, soy sauce.
Mix until well combined. Add salt and pepper to taste, or as needed.
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.

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 or other shape of your choice.

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 sprayed 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. You can also check out my all around dipping sauce recipe.
Serve and enjoy with the patties.

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Notes

Avoid over-mashing the mung beans to keep some texture in the patties.
These patties hold up well for meal prep and can be reheated in a pan or oven.
Serve with a mayo-based sauce, tangy dipping sauce, chili sauce, or even a simple soy sauce-vinegar (see easy all around sauce recipe here).
Storage: pan-fry all the patties and keep in refrigerated for up to 7 days. Reheat on a pan or air fry until warm and crisp.

NUTRITIONAL INFO

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