AuthorBiteSizedMonggo Pandesal Sliders are a delightful fusion of traditional Filipino ingredients and modern comfort food. These sliders combine the hearty and nutritious goodness of monggo (mung beans) with the soft, slightly sweet flavor of pandesal, creating a tasty and satisfying bite perfect for breakfast, merienda, or even a light dinner.
To start, prepare the monggo patty mixture by soaking one cup of monggo (mung beans) overnight and then draining them thoroughly. This step softens the beans and makes them easier to cook and mash. Next, mash the drained monggo beans into a coarse texture using a fork or potato masher, leaving some bits intact for added texture.
In a mixing bowl, combine the mashed monggo with one finely chopped small onion, two minced garlic cloves, and one grated small carrot. These aromatics add both flavor and a hint of sweetness to the patties. Add two tablespoons of chopped spring onions for a fresh, slightly peppery kick. To bind the mixture together, crack in one egg and mix well.
To ensure the patties hold their shape and have a bit of crispiness, add a quarter cup of all-purpose flour to the mixture. Season with half a teaspoon of paprika for a subtle smoky flavor, one teaspoon of salt, and half a teaspoon of black pepper to enhance the overall taste. Mix everything thoroughly until the ingredients are well incorporated.
Heat two tablespoons of cooking oil in a pan over medium heat. Scoop a portion of the monggo mixture and form it into a small, round patty. Place the patty into the hot pan and cook for about 3 to 4 minutes per side or until golden brown and crispy. Repeat this process with the remaining mixture, adding more oil as needed. Once cooked, transfer the patties to a plate lined with paper towels to drain excess oil.
To assemble the Monggo Pandesal Sliders, slice four big toasted pandesal in half and spread a layer of softened butter on the cut sides for extra richness. Layer a crisp lettuce leaf on the bottom half of each pandesal, followed by a hot, crispy monggo patty. Add two slices of fresh tomato on top of each patty for a burst of juiciness and color. Finish with a generous dollop of mayonnaise for creaminess before topping with the other half of the pandesal.
Serve these Monggo Pandesal Sliders warm and enjoy the delightful combination of textures and flavors. The softness of the pandesal complements the crunchy monggo patty, while the crisp lettuce and juicy tomato add freshness to each bite. The creamy mayonnaise ties everything together, making these sliders not only delicious but also comforting and hearty.
These sliders are perfect as a filling snack or a creative twist on a traditional Filipino breakfast. Plus, they’re a great way to use monggo in a new and exciting way. Enjoy them on their own or pair them with a side of fried sweet potato chips or banana ketchup dip for an extra Filipino touch!
Boil the soaked mung beans until soft but not mushy (about 10-15 minutes). Drain and mash with a fork or potato masher, leaving some whole beans for texture.
Combine mashed monggo, onion, garlic, carrot, egg, flour, salt, pepper, and optional spices in a bowl. Mix well until it forms a thick, sticky batter.
Scoop about two tablespoons of the mixture and form into small patties. Heat oil in a pan over medium heat. Fry the patties for about 2-3 minutes on each side or until golden brown and crispy. Drain on paper towels.
Spread some butter on the pandesal halves. Layer the following: bottom half, lettuce, tomatoes, monggo patty, and mayonnaise, then finish with the top half of the pandesal.
Ingredients
Directions
Boil the soaked mung beans until soft but not mushy (about 10-15 minutes). Drain and mash with a fork or potato masher, leaving some whole beans for texture.
Combine mashed monggo, onion, garlic, carrot, egg, flour, salt, pepper, and optional spices in a bowl. Mix well until it forms a thick, sticky batter.
Scoop about two tablespoons of the mixture and form into small patties. Heat oil in a pan over medium heat. Fry the patties for about 2-3 minutes on each side or until golden brown and crispy. Drain on paper towels.
Spread some butter on the pandesal halves. Layer the following: bottom half, lettuce, tomatoes, monggo patty, and mayonnaise, then finish with the top half of the pandesal.
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