Using a kitchen towel squeeze out all the excess water from the zucchini, carrots and red cabbage.
Transfer to large bowl combine all the grated veggies with the mung beans.
Add in the salt, pepper and garlic, whisked egg. Mix well. Lastly add the flour stir well to coat
Heat a large pan over medium heat. Add about 2 tbsp of oil to coat the pan well.
Using a large ice cream scooper form a ball and flatten slight with your hand.
Cook each fritter until crisp and slightly browned.