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Italian Bulgur Patty Salad | Crispy & Mediterranean
(0)
45 min
Under an hour
Gurkerl Küche
Knusprige italienische Bulgur-Laibchen treffen auf einen bunten mediterranen Hauptspeisensalat mit sonnengereiften Paradeisern, Kalamata-Oliven und herb-frischem Rucola. Die aromatisch mit Grana Padano und Knoblauch verfeinerten Laibchen werden in Olivenöl goldbraun herausgebacken und harmonieren perfekt mit dem feinen Balsamico-Dressing. Ein sättigender, vegetarischer Hochgenuss für den Spätsommer und Herbst.
Preparation method
Cook bulgur & prepare mixture
Gently simmer the bulgur in 400 ml of boiling, lightly salted water for about 10 minutes until the liquid is completely absorbed. Then remove from the heat and let cool briefly in a bowl.
Peel and finely chop the garlic. Finely grate the Grana Padano. Add the garlic, grated cheese, egg, and plain wheat flour to the lukewarm bulgur. Season with a little fine salt and freshly ground pepper, and knead into a malleable mixture. If needed, let rest for 5 minutes.
Fry patties & keep warm
Preheat the oven to 100 °C top and bottom heat to keep the patties warm.
Chef's tip
The bulgur mixture holds together best when the bulgur is no longer boiling hot before mixing and hands are slightly moistened with water when shaping.
Leftover patties also taste great cold and make a wonderful healthy snack on the go or for the office.
Ingredients
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