Step-by-Step Guide to Prepare Favorite Sweet Potato & Mung Bean Bran Cakes

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Before you jump to Sweet Potato & Mung Bean Bran Cakes recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Most of us have been trained to believe that comfort foods are not good and must be avoided. At times, if the comfort food is a sugary food or another junk food, this holds true. Otherwise, comfort foods can be extremely nourishing and good for you. There are some foods that actually can raise your moods when you eat them. If you seem to feel a little bit down and you need a happiness pick me up, try a few of these.

Eggs, you might be astonished to learn, are great at combating depression. You should make sure, though, that what you make includes the yolk. When you want to cheer yourself up, the yolk is the most important part of the egg. Eggs, the egg yolk particularly, are high in B vitamins. B vitamins can truly help you improve your mood. This is because they help in improving the function of your neural transmitters, the parts of your brain that control your mood. Try consuming some eggs to jolly up!

So you see, you don't need to stuff your face with junk food when you are wanting to feel better! Go with these suggestions instead!

We hope you got insight from reading it, now let's go back to sweet potato & mung bean bran cakes recipe. To make sweet potato & mung bean bran cakes you need 7 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Sweet Potato & Mung Bean Bran Cakes:

1. You need 2 Cups of peeled and chopped sweet potato,.
2. Take 1 Cup of chopped carrots.
3. Use 6 Tablespoons of Green Mung Beans, soaked in boiling water for an hour and washed.
4. Provide 1 Cup of red, yellow and green bell peppers finely chopped.
5. Take 1 teaspoon of fresh ginger, finely chopped.
6. Use 60 ml of Olive oil.
7. Use 3 Teaspoons of Vegetable Stock Granules.

Steps to make Sweet Potato & Mung Bean Bran Cakes:

1. Sauté Sweet Potato, mung beans and carrots in olive oil on low heat until the vegetables are just about soft. Put the lid on after 10 minutes. Stir occasionally..
2. After 30 minutes, add the vegetable stock granules, robot peppers and ginger. Stir and put the lid back on for 15 minutes..
3. Add 4 tablespoons of water and put the lid on for 10 minutes. Then add 6 tablespoons of water and put the lid back on for 10 minutes..
4. Switch the stove off and leave on the stove for about 5 minutes. Transfer into a bowl. The mixture should be moist.
5. Add 3 tablespoons of cassava flour and 2 tablespoons of wheat bran. Your mixture should be sticky..
6. Mix with a wooden spoon and then take spoon fulls with the wooden spoon and place in the palm of your hands and shape your cakes. Cook the cakes until golden brown on either sides and remove from the pan. Repeat until your mixture is finished..
7. Serve with vegetables or a stew. Here I served with a poached on wilted spinach, sautéed mushrooms and an avocado and carrot purée (1 avocado and 1 cup carrot placed in a blender with 1 tablespoon extra virgin olive oil)..

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