Zucchini Bulgur Thaler
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 zucchini
- 0.5 ½ bowl bulgur à 150 g
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon paprika powder, noble sweet
- 1 tablespoon salt
- pepper
- 1 tablespoon cumin
- Whole wheat flour
Print Recipe
Pin Recipe Instructions
- Grate the zucchini, finely chop the onions, chop the garlic.
- For the bulgur, simply boil the water and fill a bowl half full with bulgur (approx. 150 g), then fill the bowl with the boiled water. Let it soak for about 10 minutes.
- Mix the vegetables with the swollen bulgur and the spices. Let the mixture stand for a while and pour off the water a little. Add as much flour until the mixture is a little doughy.
- Heat a coated pan with a little oil and add a good spoonful of mixture to each thaler. Press lightly and close the lid briefly. After a few minutes, turn and fry the other side.
- The pan plays an important role in these thalers, because without an egg there is a bit of a lack of binding agent, which is absolutely no problem in a good Teflon pan.
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