Carrot cutlets with bulgur

1 serving

20 minutes

Carrot patties with bulgur are a vibrant and nutritious dish from Lebanese cuisine, filled with Eastern aromas. Lebanese gastronomic tradition is rich in recipes that combine vegetables and grains, creating light and healthy meals. Tender carrot patties fried to a golden crust and finished in the oven have a sweet flavor that pairs wonderfully with fluffy bulgur. Sweet peppers and tomatoes add juiciness and freshness to the dish, while parsley provides a bright herbal accent. These patties can be served as a standalone dish or paired with yogurt sauce, adding Mediterranean notes to the culinary ensemble. It's a great option for a vegetarian menu rich in vitamins and flavor.

Energy value per serving

• Calories: 590.5
• Proteins: 21.7g
• Fats: 2.2g
• Carbohydrates: 102.9g

Ingredients

• Carrot: 220 g
• Bulgur: 150 g
• Sweet pepper: 10 g
• Tomatoes: 10 g
• Parsley: 5 g

Cooking steps

1. Grate the carrot, coat it in starch, and fry on both sides in a pan with minimal oil. Once a crust forms, place it in an oven preheated to 180 degrees and cook for about 10 minutes.

   Required ingredients:

   • Carrot: 220 g

2. Boil bulgur for 10 minutes and chop the vegetables. Sauté in a pan with bulgur for 5 minutes with the lid on. Season with salt and pepper to taste, optionally garnish with any herbs.

   Required ingredients:

   • Bulgur: 150 g
   • Sweet pepper: 10 g
   • Tomatoes: 10 g
   • Parsley: 5 g