Korean Mung Bean Patties

1 Cup Mung Beans (soaked in water 5-6 hours or overnight)
3 Tbsp rice (soaked in water with mung beans 5-6 hours or overnight)
1 tsp sea salt
1 cup water
3 Tbsp green onions
¼ cup sliced bell peppers
1-2 Tbsp sesame oil

Directions:

Add soaked mung beans, rice, salt and 1 cup of water to blender and blend for 15 seconds, not perfectly smooth, texture is desired. Batter should look similar to cake batter. Put a little oil in a large saute pan or on a griddle over medium heat.  Scoop out pancake size portions and put in pan as space allows.  Place onions and peppers in pancake batter that is in the pan, covering with a little more batter. Cook 3-4 minutes on each side, until a golden brown crust is formed.