Bulgur wheat balls
Prep time less than 30 mins
Cook time less than 30 mins
From Saturday Kitchen
These easy patties have a Persian feel with the gentle spices and fresh herbs. Sabrina serves hers on sticks for a fun party snack, but you could put them in wraps, or a mezze-style platter.
Cook the bulgur wheat for a little longer than the packet instructions say, so itâ€™s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle.
Preheat the oven to 180C/160C Fan/Gas 4.
Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes.
Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like.
Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander.
For the bulgur wheat balls
- 200g/7oz bulgur wheat
- 2 medium free-range eggs
- 1 small red onion, finely chopped
- 2 heaped tsp turmeric
- 2 heaped tsp ground cumin
- 1 tsp ground cinnamon
- Â½ tsp cayenne pepper
- 20g/Â½oz fresh coriander, chopped
- 80g/3oz dried cranberries
- salt and pepper, to taste
- 4 tbsp olive oil
- 200g/7oz Greek yoghurt
- 150g/5Â½oz sweet tamarind sauce
- 25g/1oz nigella seeds
- 4 tbsp fresh coriander, chopped
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