Bulgur Patties with Garlic Dip

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

These vegetarian patties are chewy, nutty and so flavourful. You could put them in wraps / pita pockets, or as topping for salads. Bulgur is cracked wheat berries that have been partially cooked and then dried. This whole grain is nutty and rich in fiber, it cooks fast and is used a lot in Mediterranean cuisine.

 

Bulgur Patties	Garlic Dip
300 g Bulgur (use fine-medium bulgur if available) 500 ml Broth (vegetable or chicken) 2 Medium eggs 100 g Potato starch (or cornstarch) 2 tsp Cumin powder 1 tsp Pul biber chilli flakes Sea salt and black pepper, to taste Ghee or olive oil to fry 50 g Salad greens, to serve 1 tbsp Parsley, chopped 50 g Pomegranate seeds, to serve	3 Garlic cloves 125 g Sour cream 125 g Greek yoghurt 3 tbsp Lemon juice 2 tbsp Parsley, chopped

1. To make the bulgur patties, bring the broth in a large pot to the boil and stir in the bulgur. Simmer the bulgur for 2-3 minutes, remove from the heat, cover and leave to soak for 30 minutes. Drain the excess liquid. Stir the eggs and starch into the bulgur mixture. Season with cumin powder, pul biber, salt and pepper.
2. Shape the bulgur mixture into 16-20 patties. Heat the ghee or olive oil in a skillet over medium-high heat.
3. Cook the patties 8 to 10 minutes, turning frequently, until crispy and light brown. Remove with a slotted spoon and drain on kitchen paper.
4. For the dip, peel and finely chop the garlic. Mix the sour cream, Greek yoghurt with the garlic, lemon juice and parsley. Taste and season with salt and pepper.
5. Arrange the patties on a bed of salad greens, sprinkle chopped parsley and pomegranate seeds over. Serve with the garlic dip.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com