Crispy on the outside, creamy on the inside, these pillows can be very more-ish. Even though they are deep-fried we like to think that the mung beans make them a healthy snack!

400 g dried mung beans

3 cm knob of galangal, peeled and roughly chopped

1 teaspoon salt

75 ml beer

oil, for deep-frying

soy chilli dipping sauce to serve

Soak the mung beans in a bowl of cold water for 1 hour.

Drain the mung beans, then place in a blender with the galangal and puree until smooth. Transfer to a bowl and stir in the salt and the beer.

Heat the oil in a deep frying pan. Slide a dessertspoon of the mixture into the oil and cook until golden, turning once and taking care not to break up the patty. Drain on paper towel and repeat with the remaining mixture.

Serve with the dipping sauce.