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Korean Vegetable Patties




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Korean Vegetable Patties

Per three 2" patties:

Calories: 66

Protein: 3.9 g (23%)

Carbohydrate: 11.7 g (68%)

Fat: 0.7 g (9%)

Sodium: 219 mg

Calcium: 34 mg

Cholesterol: 0 mg

* Ingredients:

2 cups soaked, peeled mung beans*

1 cup water

1 tablespoon toasted sesame seeds

1 teaspoon garlic powde

1 teaspoon onion powder

1 teaspoon salt

teaspoon Bernard Jensen's Protein Seasoning (optional)
[../../../images/generic/trapxl.gif](a natural, savory
vegetable seasoning)

green bell pepper

red bell pepper

10 snow peas

3 green onions

1 carrot

onion

1 cup bean sprouts

* Directions:

Process first 7 ingredients in a blender until very smooth. Shred
or slice vegetables julienne-style onto long, thin 1 - 2" strips.
Combine all ingredients and mix well. Drop by spoonful onto sprayed
griddle or skillet, heated to medium-low. Cook well to a golden
brown color on the bottom before turning and browning other side.
Serves 10.

* Soak 1 cups mung beans in 3 cups of water for several hours.
Remove bean skins by rubbing beans between hands, in the bowl of
water. As skins rise to the top, they can be poured off. Repeat
process until all skins are removed. (Ready-peeled, dried mung
beans can be found in oriental markets.)

 

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