Rather than throwing out leftover bulgur pilaf, this recipe kneads the cooled pilaf with egg and a little whole wheat flour into patties and pan-fries them without excess oil. Getting the mixture to hold together without falling apart takes a practiced hand; once made, it can be packed cold into a lunchbox.
Thoroughly mix the cooled bulgur pilaf with the egg, whole wheat flour, spring onion, parsley, cumin, salt and black pepper in a bowl.
Let the mixture rest for 10 minutes so the flour binds the pilaf.
Shape the mixture into flat patties and fry in the olive oil for 12 minutes, until golden on both sides.
Shape the mixture without letting it rest and the patties can fall apart in the pan — the 10-minute wait lets the flour absorb the moisture. Allergens: contains gluten (whole wheat flour) and egg.
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