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. Heat 1 tablespoon olive oil in a pan over medium heat and fry the onion and 2 cloves crushed garlic for 3-4 minutes until translucent. Add 120 g bulgur and 0.5 liter vegetable stock. Season with salt, pepper, and 2 pinches caraway powder. Cook uncovered over medium heat for 12 minutes until all liquid is absorbed.
2. Beat 1 egg. Let the bulgur mixture cool slightly. Mix the bulgur with the beaten egg, 2 tablespoons chopped parsley, and 20 g whole grain crumbs. Shape into 6 patties. Heat 2 tablespoons oil in a pan over medium heat and fry the patties for 2.5 minutes on each side until golden.
3. Mix ⅛ liter sour cream with 4 tablespoons finely chopped chives. Season with salt and pepper to taste.
4. Arrange the bulgur patties on plates, top with chive cream, and garnish with cocktail tomatoes and fresh herbs.