Ingredients

The following ingredients have 4 Servings
  • ½ cup uncooked bulgur
  • ½ cup minced scallions (roughly 4)
  • 1 cup semi-packed finely shredded kale
  • ¼ cup fresh flat leaf minced parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup whole wheat breadcrumbs
  • 1/2 cup whole milk, Greek yogurt
  • 1 clove garlic, grated or finely minced
  • Salt, to taste

Instruction

  • Combine bulgur with 1 cup of water in a small stock pot. Bring to a boil, reduce to a simmer, and cook for roughly 8 to 10 minutes; until the water in absorbed and the bulgur is tender. Let cool slightly.
  • Combine the yogurt with the garlic paste and salt. Stir and let rest while the bulgur is cooking.
  • Place the bulgur in a bowl along with the kale, minced scallions, parsley, salt, pepper, egg, and breadcrumbs in a bowl. Let rest for 10 minutes.
  • Heat a large skillet over medium-low heat. Add 1 tablespoon of olive oil or ghee. Form the bulgur mixture into small, 2” patties that are about ½” thick. Place in the pan and fry on each side for about 3 to 4 minutes. The fritters should be golden and crisp. Serve with the yogurt and more herbs as desired.