Summary

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

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Instructions

1. Grate the zucchini, finely chop the onions, chop the garlic.
2. 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.
3. 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.
4. 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.
5. 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.