Torta Torta Torta ala munggo

I was that day old when I learned that there is also a Torta Monggo!!! 😅

We tried it and true enough it was delish.

This is a very welcome addition to the classic torta talong and torta hipon in our menu staple.

Easy to prep n' cook, tasty and ticks my required veggie % intake for every meal.

The whole bunch loved it. 😋

Here was our 1st take:

📝Ingredients:

1 cup Monggo beans (boiled, drained well)

1 small Onion, minced

2 cloves Garlic, minced

1 cup Malunggay leaves (optional)

2 tbsp Flour

1 tbsp Oyster sauce

Salt, Ground Pepper to taste

1 to 2 eggs

250 g Minced Pork (optional, also add 1/2 tbsp oyster sauce).

*the size of the eggs may vary in some regions, so check the consistency-- it must be pasty and not runny.

📝Steps:

1. In a mixing bowl, put all the ingredients.

2. Mix well- gently but thoroughly.

3. Heat up a shallow frying pan on low-medium.

4. Add 2 tbsp of preferred cooking oil.

5. Scoop a generous tablespoon of the mix and push gently onto the pan.

6. Flatten and form desired shape (typically circular) with a spatula.

7. Cook until golden brown per side.

The crispier you want it, the longer the cooking time per side.

I would suggest just a light golden brown to keep the yummy juices in and not dry out the patty.

8. Take out and place onto a kitchen towels to remove the extra oil.

9. Serve with your fave sauce.

Chili Thai sauce, asian sauce, dark yuzu, or ketchup pairs well.

Enjoy!

💡Inspired by: Simpol

Comments

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