AuthorBiteSizedIf you love crunchy, flavorful bites packed with nutrition, Monggo Nuggets are a must-try! These golden nuggets put a delicious spin on mung beans, transforming them into crispy, bite-sized treats that are perfect as a snack or appetizer.
To start, mung beans are boiled until soft, then mashed—keeping some whole for texture. This creates a hearty base that blends beautifully with onions, garlic, carrots, cheese, and seasonings, giving each bite a rich, savory taste. An egg and cornstarch help bind everything together, forming a thick, sticky mixture that’s easy to shape into nuggets.
For extra crunch, each nugget is coated in breadcrumbs before being fried to crispy perfection. The result? Golden, crunchy exteriors with a warm, flavorful center that’s both satisfying and wholesome. The combination of creamy mashed monggo, melted cheese, and aromatic spices makes these nuggets absolutely irresistible!
Best served hot, Monggo Nuggets pair perfectly with dips like ketchup, garlic mayo, or sweet chili sauce. Whether you enjoy them as a snack, a party appetizer, or a kid-friendly meal, they’re a delicious way to turn simple ingredients into something special.
Give these crispy, savory Monggo Nuggets a try—you won’t believe how tasty and satisfying they are!
Boil the soaked mung beans until soft (about 10-15 minutes). Drain and mash, leaving some whole for texture.
In a bowl, combine mashed monggo, onion, garlic, carrot, cheese, egg, cornstarch, salt, pepper, and spices.
Mix well until it forms a thick, sticky dough. Add a little water or broth if its too dry.
Scoop about 1-2 tablespoons of mixture and form into small nugget shapes. Roll each nugget in extra breadcrumbs for a crispier texture.
Heat oil in a pan over medium heat. Fry nuggets for 3-4 minutes per side until golden brown and crispy. Drain on paper towels. Serve hot with ketchup, garlic mayo, or sweet chili sauce.
Ingredients
Directions
Boil the soaked mung beans until soft (about 10-15 minutes). Drain and mash, leaving some whole for texture.
In a bowl, combine mashed monggo, onion, garlic, carrot, cheese, egg, cornstarch, salt, pepper, and spices.
Mix well until it forms a thick, sticky dough. Add a little water or broth if its too dry.
Scoop about 1-2 tablespoons of mixture and form into small nugget shapes. Roll each nugget in extra breadcrumbs for a crispier texture.
Heat oil in a pan over medium heat. Fry nuggets for 3-4 minutes per side until golden brown and crispy. Drain on paper towels. Serve hot with ketchup, garlic mayo, or sweet chili sauce.
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