Korean Mung Bean Patties

1. 1 Cup Mung Beans (soaked in water 5-6 hours or overnight)
2. 3 Tbsp rice (soaked in water with mung beans 5-6 hours or overnight)
3. 1 tsp sea salt
4. 1 cup water
5. 3 Tbsp green onions
6. ¼ cup sliced bell peppers
7. 1-2 Tbsp sesame oil

Directions:

1. Add soaked mung beans, rice, salt and 1 cup of water to blender and blend for 15 seconds, not perfectly smooth, texture is desired. Batter should look similar to cake batter.
2. Put a little oil in a large saute pan or on a griddle over medium heat.
3. Scoop out pancake size portions and put in pan as space allows.
4. Place onions and peppers in pancake batter that is in the pan, covering with a little more batter.
5. Cook 3-4 minutes on each side, until a golden brown crust is formed.