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.
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.
- 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
- Let's start by making the patties. To make the patties, you need to make the monggo seeds tender by washing them in water first to get rid of the unwanted dirt, then soak them in cold water to soften. Now, leave this for about 2 hours before boiling in 1 liter of water with 1 piece Knorr Pork Cube. Simmer over low heat for 1 hour or until the beans are tender.
- When the beans are tender, drain them well and transfer to a food processor along with the onion, garlic, ketchup, rice flour, sugar, salt, pepper, and 1 egg. Mix until evenly chopped and combined.
- Form the mixture into balls first then flatten to 2” wide patties. Place on a lined plate or baking tray and cover with plastic wrap. Store in the chiller for 30 minutes to set.
- Get a small bowl and toss in the remaining eggs and beat. Prepare 2 more containers containing the flour and the breadcrumbs. Dust the patties with the flour first, dip in the beaten egg then coat with the breadcrumbs. Repeat until all the patties have been coated. Store them in a lined plate or baking tray in the chiller for another 30 minutes.
- Get ready to fry by getting your pan nice and hot over medium heat. Pour about ¼ inch high of cooking oil and add the patties a few at a time and cook for 3-4 minutes on each side or until golden brown. Remove the patties and drain on plate lined with paper towels.
- Now, let's make the sauces: Monggo patties in itself is already delicious. How much more if you serve 3 types of sauces that will go well with it? Here’s how to make the first sauce, a Lechon sauce at that!
- First, you need to preheat your oven to 180 degrees Celsius and place the chicken livers on a tray. Roast them for 15 minutes, then remove and allow to cool.
- Get a saucepan hot over medium heat and throw in the onions. Fry them for 5 minutes or until translucent. Add the garlic next with the chicken livers and continue to fry for 3 minutes.
- Pour the water into the pan and bring to a boil. Transfer to a blender or food processor and start pureeing until the mixture is smooth. Return the mixture into the saucepan and add the remaining ingredients. With the use of a hand whisk, combine everything. Bring the sauce to a boil then remove from heat.
- Next, let's work on the vinegar sauce. All you need to do is just mix all the ingredients together in a small bowl and set aside. And that’s it!
- Lastly, here’s a dip made with garlic, egg and oil. We call this aioli dip. You just need to chop and mash the garlic cloves and form them into a paste. Transfer the garlic paste to a small bowl and just stir in the remaining ingredients. Aioli dip is best served cold so make sure to store first in the chiller just before serving.