Beetroot patties with bulgur salad and yoghurt sauce
Juicy patties of grated beetroot and blended chickpeas with cumin, fried in a little oil and served with a warm bulgur salad with feta, spring onion and spinach and cold cucumber yoghurt. Ready-cooked beetroot is quickest, and many bind the mixture with oats or breadcrumbs instead.
- 35 minTime
- 24 minHands-on
- 4Portions
- ≈ 24 krper portion
- 500kcal per portion
Ingredients for 4 portions
- 250 gChickpeas, 1 tin, rinsed
- 1Egg
- 2 tbspCornflour
- 1 tspCumin, ground
- to tasteSalt
- to tasteBlack pepper
- 500 gBeetroot, ready-cooked
- 1 tbspRapeseed oil, for frying
- 1Cucumber
- ½Parsley, pot
- 2 dlGreek yoghurt
On the side
- 2 ½ dlBulgur wheat
- 1 cubeVegetable stock, cube
- 100 gFeta
- 4Spring onions
- 70 gBaby spinach
Method
- Bring water for the bulgur to the boil as the packet says and crumble in the stock cube. Stir in the bulgur and put the lid on.
- Simmer the bulgur over a low heat for about 12 minutes, until tender.
- Blend the chickpeas with the egg, cornflour, cumin, salt and pepper to a smooth paste with a stick blender.
- Coarsely grate the beetroot and squeeze out a little of the liquid. Mix it with the chickpea paste and shape into 8 patties.
- Heat the oil in a large frying pan over a medium heat and add the patties.
- Fry the patties for about 3 minutes a side, until they have a nice crust and are hot through. Turn them carefully, and fry in two batches if your pan is small.
- Cucumber yoghurt: dice the cucumber, chop the parsley and mix with the yoghurt. Season with salt.
- Crumble the feta and slice the spring onions. Fold them and the spinach into the warm bulgur.
- Serve the beetroot patties with the bulgur salad and cucumber yoghurt.
The cost is estimated from Swedish grocery prices.
