Summary

Ingredients

• 500 g minced meat (beef or lamb)
• 1 egg (s)
• 2 tablespoon parsley, chopped
• 3 tablespoons oil or soft margarine
• 3 tablespoon bulgur, ince (wheat groats, fine)
• 1 teaspoon salt
• 1 clove (s) garlic or more
• 1 medium onion (s)
• 1 teaspoon pepper
• 0.5 teaspoon ½ chilli, flakes or pul beaver
• 1 tablespoon vegetable stock (instant)
• Oil for frying and for oiling the hands

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Instructions

1. Coarsely grate the onion and finely grate the garlic. Knead all ingredients together. If time is available, cover and steep in the refrigerator for an hour. The bulgur becomes soft, the mass firmer overall. But you can also continue immediately after kneading.
2. Now, depending on the preparation, either small eggs are formed from the mixture and pressed flat (for frying in the pan), large, flat burgers are formed (for grilling) or slightly thicker eggs (for deep-frying). The minced meat won`t stick to your hands if you grease your hands with oil beforehand.
3. You can also process the mass in other ways, for example you can layer it between potato slices in a baking dish, top it with homemade tomato sauce and put it in the oven. There are no limits to the imagination.