Mung Bean Pancakes (Gluten-Free)

Ingredients

• 1 cup Mung Bean Flour
• 1 1/2 cups Water
• 1/2 cup Cabbage
• 1/2 cup Carrot
• 1/4 cup Green Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Soy Sauce (Gluten-Free)
• 1 teaspoon Sesame Oil
• 2 tablespoons Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together mung bean flour and water until smooth. Let rest for 15 minutes.
2. 2In a separate bowl, combine shredded cabbage, grated carrot, chopped green onion, minced garlic, and grated ginger.
3. 3Add gluten-free soy sauce and sesame oil to the vegetable mixture, mix well.
4. 4Heat vegetable oil in a large skillet over medium heat.
5. 5Pour 1/4 cup of mung bean batter into the skillet to form a thin pancake. Spread evenly.
6. 6Spoon 1/4 of the vegetable mixture onto one half of the pancake. Fold the other half over to cover the filling.
7. 7Fry for 3-4 minutes per side, or until golden brown and crispy. Repeat with remaining batter and filling.
8. 8Serve hot with your favorite dipping sauce.

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