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Jeremy Pearce - 16 Jan 2020


More mid week food experimentation from the Chig Hood .Shared with love within the Campfire Community

Ingredients /Method /equipment

Deep fried Mung bean balls

Ingredients Mung beans soaked over night veg stock cube  /spice I used ground pre roasted nutmeg ,coriander ,cumin ,brown cardamoms,black pepper  and fennel seed fresh turmeric /Fine chopped spring onion and fresh coriander and some Mr Naga Chilli paste

Method put soaked drained raw  mung beans into a suitable container and puree  with garlic spice .and some dry stock cube with a stick blender  .If it needs more liquid add it .Then add the  knife cut ingredients and taste it ,they aren't poisonous raw (They are what bean sprouts are )

For the salad I used the remaining left over quinoa /fine sliced  red cabbage /a grated organic carrot /fine sliced raw broccoli /pomegranate seeds /and fine sliced red onion and chopped flat leaf parsley  and chai seed

Dressing Aldi Organic unpasteurized apple cider vinegar containing the mother culture and good quality virgin press olive oil and seasoning


Heat oil to a hot temperature for deep frying and mix the salade ingredients and dress

Deep fry the balls like falafels .I just formed it into small balls and gently dropped into the oil and cooked until they came up to the top and drained off on kitchen roll They were crisp and brown on the out side and had a nutty pleasant texture inside brimming with flavour

Next dress on plates .and serve

Campfire x



Beth Salmon

This looks amazing! Thanks so much for sharing..... never pre roasted nutmeg before.... interesting.... video made me laugh though..... with the flashing up of 69.....nice thought.... is that advised before or after the balls??

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