Meatballs and kebabs
This recipe makes use of leftover bulgur pilaf: mix the cooled pilaf with egg and a little whole-wheat flour, shape it into patties and fry them in a pan without additional oil. The mixture needs careful handling to bind without extra ingredients; the patties can be served cold in a lunchbox.
Thoroughly mix cooled bulgur pilaf, egg, whole-wheat flour, scallion, parsley, cumin, salt and black pepper.
Leave the mixture to rest for 10 minutes so the flour binds the pilaf.
Shape into flat patties. Add olive oil to a pan and fry for 12 minutes, until golden on both sides.
If you shape the patties before resting the mixture, they may fall apart. Rest for 10 minutes so the flour absorbs moisture. Allergens: contains gluten (whole-wheat flour) and egg.
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