Ingredients:

6 Tablespoons Green Mung Beans, soaked in boiling water for an hour and washed

1 Cup chopped carrots

6 Tablespoons Green Mung Beans, soaked in boiling water for an hour and washed

1 Cup red, yellow and green bell peppers finely chopped

1 teaspoon fresh ginger, finely chopped

60 ml Olive oil

3 Teaspoons Vegetable Stock Granules

Method:

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).