Monggo Patties with Lechon Sauce Vinegar Sauce and Aioli
This simple dish uses the fresh and healthy flavors of monggo served with three savory dips; garlic-lechon dip, vtnagy vinegar and aioli mayo dip.
Tips
When boiling the monggo beans, make sure to remove the froth and beans floating on top to keep the dish clear of impurities and dirt.
Preparation time
75Min.
Feeds
6People
Medium
Budget
Ingredients
- FOR THE PATTIES:
- 250 gram dried monggo beans
- 1 Knorr Pork Cube
- 1 onion, roughly chopped
- 3 cloves garlic, thinly sliced
- 3 tablespoons ketchup
- 1 tablespoons rice flour
- 1 tablespoon sugar
- salt and black pepper
- 3 large eggs, divided
- 1 cup all-purpose flour
- 2 cups Japanese breadcrumbs
- canola oil for frying
- FOR THE LECHON SAUCE:
- 250 grams chicken livers
- 3 tablespoons canola oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 cups water
- ½ cup white vinegar
- ½ cup light brown sugar
- 1 teaspoon salt
- Pinch black pepper
- ½ cup Japanese breadcrumbs
- 1 Knorr Pork Cube
- FOR THE VINEGAR DIPPING SAUCE:
- 6 tablespoons rice vinegar
- 3 cloves garlic, minced
- Pinch salt, to taste
- FOR THE AIOLI DIP:
- 3 cloves garlic, peeled
- ½ cup real mayonnaise
- 1 tablespoon lemon or calamansi juice
- salt and pepper to taste
- TO SERVE
- Chicharon, crumbled
- finely sliced tomato & red onion (sprinkled with pinch of salt)
- cooked rice
