These patties are made with boiled beets kneaded with bulgur and onion, then pan-fried in olive oil. They retain their flavor when cool, so they can be made ahead for gatherings or frozen. Their vibrant color stands out on a brunch spread.
Thoroughly knead the boiled, grated beet with fine bulgur, grated onion, flour, cumin, and salt until the mixture no longer sticks to your hands.
Let the mixture rest at room temperature for 15 minutes so the bulgur can absorb the moisture.
Pinch off small portions of the mixture, roll them into balls, and flatten them into patties in your palm.
Heat the olive oil over medium heat. Cook the patties for 10 minutes, until browned on both sides. Let them cool before serving.
Let the mixture rest before shaping so the patties do not fall apart while frying. Allergen: contains gluten (bulgur and flour).
Bulguru rendelenmiş pancarla karıştırırken tarif 500 gram pancar diyor ama benim pancarlarım küçüktü, tarttığımda 380 grama denk geldi ve harç daha cıvık kaldı, ekstra bir kaşık un eklemek zorunda kaldım.
Harcı hiç dinlendirmeden hemen şekillendirdim ve tarifte de uyarıldığı gibi köfteler kızgın yağa girer girmez dağılmaya başladı, bir sonraki denememde tam 15 dakika dinlendirince hiç sorun yaşamadım.
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