|Spinach from under my grow lights, carrots from the garden, corn relish full of home grown ingredients - not bad for the end of February!|
Bulgur wheat is such an easy, quick ingredient to incorporate into dishes and is often the whole grain I reach for when I'm in a hurry to get a meal on the table. Wonderful in salads (here is my recipe for Festive Bulgur Wheat Salad) it also makes great tasting patties.
These patties are quite nutritious. As well as the bulgur, they include wheat germ, tahini (sesame seed paste) and chia seeds. Serve them as you would traditional burgers in a bun, or with a salad or vegetable. I like to serve them with a corn relish I make from my summer harvest and have canned for the winter.
|These patties have a wonderfully satisfying crunchy texture!|
Bulgur Wheat Patties
1 cup bulgur wheat
2 cups boiling water
1/2 cup cottage cheese
1/4 cup wheat germ
1/4 cup tahini
1 Tbsp. chia seeds
1 Tbsp. minced re-hydrated sun dried tomatoes
1 Tbsp. tomato paste
1 tsp. garlic powder
2 tsp. dried parsley
2 scallions, white and light green parts) finely chopped
1 egg beaten
1/2 tsp. black pepper
3 Tbsp. canola oil
Makes six patties
Place the bulgur wheat with the boiling water in a deep bowl and cover. Let steep for 15 minutes. In a small bowl, cover three or four large sun dried tomatoes with boiling water and let steep until the tomatoes are plump. Drain and mince the tomatoes.
Drain the bulgur wheat very well and let cool for a couple of minutes. In a large bowl combine all the ingredients and mix well. Divide the mixture into six even patties.
Heat a large skillet to medium heat and add the oil. When hot, add the patties and cook until golden brown, about four to five minutes each side.
These patties freeze well. Defrost and reheat in the oven, rather than the microwave.
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