Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sweet potato & mung bean bran cakes. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sweet Potato & Mung Bean Bran Cakes is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Sweet Potato & Mung Bean Bran Cakes is something which I have loved my whole life.
The sweet potato or sweetpotato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. The sweet potato (Ipomoea batatas) is a member of the Convolvulaceae family of flowering plants, which includes the morning glory, chokeweed, and water spinach. The sweet potato has been cultivated for thousands of years for its tuberous roots.
To get started with this recipe, we must prepare a few components. You can cook sweet potato & mung bean bran cakes using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Potato & Mung Bean Bran Cakes:
- Make ready 2 Cups peeled and chopped sweet potato,
- Prepare 1 Cup chopped carrots
- Take 6 Tablespoons Green Mung Beans, soaked in boiling water for an hour and washed
- Make ready 1 Cup red, yellow and green bell peppers finely chopped
- Take 1 teaspoon fresh ginger, finely chopped
- Make ready 60 ml Olive oil
- Make ready 3 Teaspoons Vegetable Stock Granules
Sweet potatoes are a hearty, delicious veggie. Sweet potatoes should not be confused with ordinary potatoes (Solanum tuberosum) as they are entirely unrelated, although their uses can be similar. Sweet potatoes are considered a low-glycemic food and high in fiber, which means they release and absorb glucose into the bloodstream very slowly, preventing a spike in blood sugar. Orange-fleshed sweet potatoes may be one of nature's unsurpassed sources of beta-carotene.
Steps to make Sweet Potato & Mung Bean Bran Cakes:
- Sauté Sweet Potato, mung beans and carrots in olive oil on low heat until the vegetables are just about soft. Put the lid on after 10 minutes. Stir occasionally.
- After 30 minutes, add the vegetable stock granules, robot peppers and ginger. Stir and put the lid back on for 15 minutes.
- Add 4 tablespoons of water and put the lid on for 10 minutes. Then add 6 tablespoons of water and put the lid back on for 10 minutes.
- Switch the stove off and leave on the stove for about 5 minutes. Transfer into a bowl. The mixture should be moist
- Add 3 tablespoons of cassava flour and 2 tablespoons of wheat bran. Your mixture should be sticky.
- Mix with a wooden spoon and then take spoon fulls with the wooden spoon and place in the palm of your hands and shape your cakes. Cook the cakes until golden brown on either sides and remove from the pan. Repeat until your mixture is finished.
- Serve with vegetables or a stew. Here I served with a poached on wilted spinach, sautéed mushrooms and an avocado and carrot purée (1 avocado and 1 cup carrot placed in a blender with 1 tablespoon extra virgin olive oil).
Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of. Sweet potato has various amounts of nutrients, vitamins and minerals which provides enormous health benefits. It also helps to maintain the veins and arteries health and also prevents hardening. Sweet potatoes should not be confused with yams, another starchy root widely grown in Western Africa. The sweet potato is probably one of the most-versatile vegetables.
So that’s going to wrap it up with this special food sweet potato & mung bean bran cakes recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
