Wakame and sesame crisps

1. Soak the mung beans for 3 to 5 hours.
2. Peel and cut the potato into small pieces.  
3. Soak the wakame seaweed in water for 3 minutes.
4. Place the drained mung beans and wakame seaweed, potato and salt in a bowl. Blend until smooth. 
5. Spread the mixture evenly using a spatula until the holes are completely full. 
6. Sprinkle over the sesame seeds.
7. Remove the top guide and microwave for 4 minutes at 800W.  Let the steam escape from the microwave, then cook for 4 more minutes. 
8. Remove the product from the microwave and leave the crisps to stand for 1 minute, or until they cool down and get a crisp texture. 

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