Summary

Ingredients

• 1 small onion (s)
• 2 clove (s) garlic, crushed
• 1 tablespoon olive oil
• 120 g bulur
• 0.5 liter ½ vegetable stock
• some salt and pepper
• 2 pinches caraway powder
• 1 egg (s)
• 2 tablespoon parsley, chopped
• 20 g whole rain crumbs
• 2 tablespoon oil for frying
• liter ⅛ sour cream
• 4 tablespoon chives, finely chopped
• some salt and pepper
• Cocktail tomatoes for garnish
• Herbs, fresh, for garnish

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Instructions

1. Peel and chop the onion and fry it together with the garlic in hot olive oil until translucent. Add the bulgur and pour on the vegetable stock. Season with salt, pepper and cumin powder. Cook uncovered over medium heat for about 12 minutes until the bulgur has absorbed all of the liquid.
2. Mix the bulgur well with the beaten egg, parsley and whole grain crumbs. Shape the mixture into 6 patties and fry them in hot oil over medium heat for about 2.5 minutes on each side.
3. For the chives cream, mix the sour cream with the chives. Salt and pepper as needed.
4. Arrange the bulgur patties with chive cream on plates and serve garnished with cocktail tomatoes and fresh herbs.