Sourdough Mung Bean and Turmeric Discard Patties
Crispy pan-fried patties made with tangy sourdough discard, creamy cooked mung beans, and warming turmeric and ginger. These savory cakes have a golden crust and tender center, perfect as a side dish, light lunch, or appetizer. A clever way to use sourdough starter discard while creating something nutritious and delicious.
- Prep
- 20 min
- Cook
- 20 min
- Wait
- 30 min
- Total
- 1 hr 10 min
- Makes
- 8 patties (2 per serving)
Steps
Before you start
- Have sourdough discard at room temperature (active or recently fed)
- Cook mung beans ahead or use canned and drained (1 hour if cooking from dry)
- Chill the patty mixture for 30 minutes so they hold their shape when frying
Mix the base
- In a medium mixing bowl, combine the sourdough discard, cooked mung beans, minced ginger, turmeric, and sesame oil.
- Stir until well blended—the mixture should be thick and cohesive, with beans visible but partially integrated.
- The sourdough should bind everything together.
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Ready when: Mixture is thick, wet, and homogeneous
Tip: If the discard is very runny (high hydration), the patties will be harder to shape; let it rest 10 minutes first to allow it to absorb moisture from the beans.
Season and finish filling
- Fold in the sliced green onions, cilantro (if using), salt, and black pepper.
- Taste and adjust seasoning as needed—the mixture should taste savory and gently spiced, with a warm turmeric note.
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Ready when: Ingredients are evenly distributed
Tip: The sourdough tang should complement the warm spices; if you find it too sour, reduce the discard by 2 tablespoons and add 2 tablespoons cooked mung bean liquid.
Chill and set
- Transfer the mixture to a 9-inch (23 cm) cake pan or large plate.
- Spread it evenly, then refrigerate for 30 minutes.
- This helps the patties firm up so they hold their shape when frying and develop a better crust.
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Ready when: Mixture is cold and firm to the touch
Tip: Don't skip this step; warm batter will fall apart in the pan.
Shape the patties
- Remove the chilled mixture from the refrigerator.
- Using a sturdy ¼-cup (60 ml) measure or ice cream scoop, portion the mixture into 8 equal rounds.
- Working with your hands, gently press each portion into a thick patty about ¾ inch (2 cm) thick and 2½ inches (6.5 cm) wide.
- They don't need to be perfect—a rustic, slightly uneven shape is fine and actually helps with crispiness.
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Ready when: 8 even patties are formed
Tip: If the patties start to stick to your hands, dampen your fingers slightly with water.
Heat the pan
- Place a large nonstick or cast-iron skillet over medium-high heat and add the vegetable oil or ghee.
- Once the oil shimmers and just begins to smoke (about 2 minutes), it is ready for the patties.
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Ready when: Oil shimmers and wisps of smoke appear
Tip: Ghee adds a luxurious flavor and helps the patties brown; use it if you have it.
Fry the first side
- Carefully lay 4 patties in the hot pan, spacing them about 1 inch (2.5 cm) apart so they don't touch.
- Fry for 4 to 5 minutes without moving them.
- The bottom should turn a deep golden brown and develop a crispy crust.
- Listen for a gentle sizzle; if it's too loud, reduce heat slightly.
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Ready when: Bottom is deep golden brown and releases easily from the pan
Tip: Resist the urge to move them—letting them sit creates the crust. If they stick, wait another 30 seconds and gently loosen with a spatula.
Flip and cook second side
- Using a spatula, carefully flip each patty.
- Fry for another 3 to 4 minutes on the second side, until golden brown and crispy.
- The patties should hold their shape and feel firm when pressed gently with the spatula.
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Ready when: Both sides are golden brown and patty is firm
Tip: The second side cooks faster than the first, so watch carefully to avoid burning.
Transfer and repeat
- Transfer the cooked patties to a paper towel–lined plate to drain excess oil.
- Return the skillet to medium-high heat and repeat with the remaining 4 patties, adding a bit more oil if needed (about ½ tablespoon / 8 ml).
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Ready when: Second batch of patties is golden and crispy
Tip: Keeping the first batch on a warm plate ensures they stay hot and crispy when you're ready to serve.
Serve
- Arrange the warm patties on a serving plate.
- Serve immediately with chutney, plain yogurt, soy sauce, or sriracha on the side.
- They are best eaten hot, while the crust is still crispy.
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Tip: These patties are best enjoyed fresh from the pan, but reheated patties can be crisped up in a 375°F (190°C) oven for 5–7 minutes.
Good to know
Tips
- Make sure your sourdough discard is at room temperature and active (bubbly) for the best flavor and texture.
- For extra richness, cook the mung beans in vegetable broth or coconut milk instead of water.
- These patties pair beautifully with Indian chutneys (mint, cilantro, or tamarind), Japanese ponzu, or a simple lime-soy dipping sauce.
- To make them gluten-free, use certified gluten-free sourdough starter and verify all other ingredients.
Make ahead
You can prepare the mixture (through step 3) up to 1 day ahead. Cover and refrigerate. Shape and fry the patties just before serving for the best texture.
Storage & reheating
Store cooled patties in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 5–7 minutes until warmed through and the crust crisps up. Do not freeze; the texture will suffer.
Substitutions
- cooked mung beans → cooked lentils (green or red) or cooked chickpeas. Use the same weight; the texture will be slightly different but equally delicious. Red lentils will make a softer patty.
- fresh ginger root → 1 tsp ground ginger or ½ tsp ground white pepper. Ground ginger is less vibrant but still warming; white pepper adds heat without visible speckles.
- vegetable oil or ghee → coconut oil or peanut oil. Both create a delicious crust. Coconut oil adds subtle sweetness; peanut oil creates a cleaner fry.
- active sourdough starter discard (unfed) → 1 cup (240 ml) thick buttermilk mixed with 2 tbsp all-purpose flour. You'll lose the sourdough tang but keep the binding structure and slight fermented flavor. Reduce salt to ½ tsp.
