Monggo Croquettes with Aioli Recipe
This simple dish combines the flavors and texture of ground pork and monggo seeds; breaded and fried to get a crunchy taste, served with simple aioli sauce.
Since monggo is a seed, you need to wash the seeds first in water to get rid of the unwanted dirt they might have collected. And since monggo is a kind of dried bean, you need to soak monggo in water to soften them because seeds absorb water. You can soak monggo for a minimum of 1 hour but the longer you soak them, the less time you need to cook them. Make sure to remove the floating particles on top. You don’t want any dirt on your dish.
- 2 tbsp. oil
- ½ pc. white onions, chopped
- 3 cloves garlic, chopped
- ¼ cup ground pork
- 1 cup monggo, cooked
- ½ cup water
- 1 pc Knorr Pork Cube
- 1½ cup potatoes, boiled and mashed
- ¼ tsp. salt
- 1 cup all-purpose flour
- 2 pcs. eggs
- 1½ cup breadcrumbs
- 2 cups oil for deep-frying
- For the sauce:
- ½ cup Lady’s Choice Mayonnaise
- 3 cloves garlic, finely chopped
- 1 tsp dayap juice or lemon juice
- ¼ tsp. salt
- In a pan, sauté white onions, garlic and ground pork and monggo for 5 minutes. Add water and Knorr Pork Cube. Simmer it for a few minutes until well incorporated. Set aside.
- In a bowl, mix monggo mixture with mashed potatoes and season it with salt. Form it into cylinder and dredge it in flour, egg and breadcrumbs. Place the balls in the chiller to cool and to form for at least 30 mins, then fry it until golden brown.
- Now, let's make the sauce. Mix all ingredients together and serve it on the side.
- Sit back and relax and enjoy Monggo Croquettes on a friday night with family or simply hanging out in the kitchen. Whatever the occassion, it's a sure fun way to eat monggo.