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Mung bean fritters may sound unusual. And these lentils may not be as popular as other legumes, such as black-eyed beans, chickpeas, or soybeans. But they’re as healthy as they are very tasty. If you don’t know what Mung beans are and have never had them before, let me show you what they are and give you some ideas for what to make with them.

Mung Bean Fritters

Fritters or “perkedel” in Indonesian, are popular finger food that can be made of many different ingredients. From Perkedel Jagung (sweet corn fritters), Perkedel Kacang Ijo (Mung bean fritters), Perkedel Oncom (fermented soybean “oncom” fritters), Perkedel Tempeh (tempeh fritters), Perkedel Kentang (potato fritters), and many more.

And my mom used to make them a lot. And we love them.

So, this time I want to share the recipe for Perkedel Kacang Ijo (Mung). It’s my second favorite after Perkedel Jagung (sweet corn).

The recipe is quite easy, and it uses simple ingredients. Enjoy your fritters with your main meals or as a snack to go along with your nice cuppa.

Why You’ll Love This Recipe

Mung beans are genuinely filling. Unlike potato-based fritters, mung beans carry protein and fiber, so two or three of these actually hold you over between meals instead of leaving you hungry 20 minutes later.
The spice blend does real work. Kencur (aromatic ginger), garlic, and shallots don’t just add background flavor; they create a layered, slightly peppery warmth that makes each bite more interesting than the last.
The texture contrast is the point. The outer crust fries up genuinely crisp. The inside stays soft and slightly coarse, as with whole beans. That combination is what makes you keep eating them.
Simple pantry ingredients, no special equipment. If you have dried mung beans, a frying pan, and basic aromatics, you’re already most of the way there. No blender, no oven, no fancy tools.
They hold up well after cooking. Unlike most fried foods that turn limp in 10 minutes, these stay reasonably crisp for a couple of hours, making them practical for packing into a lunchbox or setting out for guests.
Naturally plant-based. No eggs, no dairy in the traditional version. The beans bind on their own once mashed properly. A solid option if you’re cooking for people with different dietary needs.
A reliable way to use dried mung beans. Most people buy mung beans and then forget what to do with them beyond soup. This gives you a genuinely satisfying answer to that problem.
Scales up easily. Double the batch, same effort. They reheat well in a dry pan, no oil needed, which means leftovers are worth making deliberately.

What Are Mung Beans Used For?

A few decades ago, when I had just moved to the UK, I couldn’t find these Mung beans in an ordinary supermarket. I had to go to Chinatown to get these lentils.

Now, almost every supermarket sells them. And I can find so many recipes using this superfood in many recipe books or on the internet. Especially for soupy or salad-like dishes.

In Indonesia, we call these lentils “Kacang Hijau,” which literally means green beans. But if I search for green beans on the internet, it gives me something totally different. I couldn’t find the right word to match it in the English dictionary. It was my sister-in-law who told me that in Urdu, these beans are called “Mung”. So, that’s what westerners call these lovely and beneficial legumes.

Although in Indonesia, Mung beans are mostly used for sweet dishes, such as Bubur Kacang Ijo, Ganasturi, and Bolu Kacang Ijo, you can use them in many savory dishes too.

Do We Need to Soak Mung Beans Before Cooking?

I was quite surprised to learn that many people suggest soaking the beans overnight before cooking. My mom never did that. She soaked them for only a few hours. BUT she always washed and rinsed the legumes 3-4 times before she cooked/ boiled them until the water runs clear.

When you boil the beans, you’ll know that they’re actually easy to cook. It doesn’t take long to boil them, 15-20 minutes (from the water boiling point) should be more than enough. But you have to make sure that the water is plentiful so that they won’t stick to each other.

Are Mung Beans Good for You?

Yes, just like any other legume, Mung beans have a long list of good-for-health nutrients. High in protein, minerals, amino acids, antioxidants, and more, these tiny green lentils have become a superfood and are recommended by many health practitioners, dietitians, and holistic practitioners.

Obviously, our overall diet and lifestyle play a big role in whether we get the benefits of this lentil. But you definitely can rely on these beans as one of your diet staples.

Thank you and all the best.