These delicious vegetarian cutlets have a great texture thanks to almonds and bulguru. My wife fell in love with them as soon as I gave her the first try. Maybe you can also surprise your soul mate?
It is necessary
- ¼ a cup of fine bulgur
- ½ cup toasted almonds
- 2 tablespoons olive oil
- 500 grams of chopped fresh mushrooms, quartered
- 2 large cloves of garlic
- 1 teaspoon fresh thyme leaves
- Bunch of spinach
- 1 egg
- Salt, freshly ground pepper to taste
- 2 tablespoons of dry white wine (optional)
- Whole grain buns of your choice
Instructions
Step 1
If desired, place the bulgur in a bowl with a little salt. Pour in ½ cup hot water and leave for 20-25 minutes, until most of the water is absorbed and the bulgur softens. Drain the water through a strainer and squeeze the cereal.
Step 2
In the meantime, use a food processor to grind the almonds.
Step 3
Heat 1 tablespoon olive oil in a large heavy skillet over medium to high heat and add mushrooms. When they begin to soften and sweat, turn on medium heat and cook, stirring frequently, for 5 minutes, until mushrooms are tender.
Step 4
Add garlic, thyme, salt, pepper and white wine and continue cooking, stirring occasionally, for about 5 minutes, until there is no liquid in the pan. Remove from heat, transfer to food processor and grind to a very fine grind.
Step 5
Return skillet to heat and stir in a handful of spinach. Cook until dry and remove from heat. Pour into a strainer and squeeze out excess water with the back of a spoon. Add the spinach to a food processor and stir in the mushrooms and almonds until all ingredients are smooth.
Step 6
Transfer the mixture to a bowl, add the bulgur and egg (if using) and season to taste with salt and pepper. Form the patties. If you have time, cover and refrigerate for 1-2 hours so that your patties fall apart less during the frying process.
Step 7
Heat the remaining oil in a large heavy skillet or skillet over medium heat and sauté the patties for 3 minutes on each side, turning them very gently. Don't worry if they fall apart; just string them together. The offset spatula is good for turning them over, and when you remove the patties from the pan, it helps if you place the bottom bun on the patty, run the spatula under the patty, and grab the bun and turn it over. Serve with the seasoning of your choice.
Step 8
Bon Appetit!
To be honest, when I found out about this recipe, I did not think that it would hook me so much. But once we tried it, we spent the whole evening talking about how amazing they are)
