1 cup mung beans (soaked overnight)

½ onion chopped finely

2 TS pumpkin seed, toasted and crushed

finely ground pumpkin seeds for rolling (replacement for breadcrumbs) – can be done in coffee grinder

¼ ts ground coriander

¼ ts ground cumin

¼ ts fresh lemon juice

¼ cup chopped celery

1 TS chopped fresh coriander

1 ts ghee or olive oil

Pinch of turmeric

pinch of salt

½ ts crushed ginger and garlic

Combine all the ingredients into a food processor until pulverised. Add mung flour to bind. Form into patties. Place finely ground pumpkin seeds in small bowl. Roll each patty in pumpkin seeds, patting each side gently. Place on a greased oven tray and bake or grill for 10mins.

Serve as a side dish with vegetables.