Ingredients

Method

• baby spinach leaves tossed in olive oil
• thick yoghurt, for serving
For the patties
• 100 g bulgur
• ½ cup water
• 1 onion, finely chopped
• sunflower oil
• sea salt and freshly ground black pepper
• 1 clove garlic, crushed
• ¼ t ground cinnamon
• ½ t ground ginger
• 1 t ground cumin
• 1 extra-large free-range egg
• 500 g free-range beef mince
• 2-3 T finely chopped parsley
For the bulgur pilau
• 1 onion, chopped
• sunflower oil
• 1 clove garlic, crushed
• ½ t ground coriander
• 400 g bulgur
• 1 x 400 g can Italian tomatoes in juice, blended
• 1¼ cups water
• sea salt and freshly ground black pepper
• chopped Italian parsley, for sprinkling
• toasted pine nuts or pistachios, for sprinkling
• cranberries or seedless raisins, for sprinkling

Method

Ingredients

To make the patties:

Preheat the oven to 180°C.

Soak the bulgur in the water while gently frying the onion in about 30ml (2T) oil, with a pinch of salt, until softened.

Stir in the garlic and spices then remove from the heat to cool. Beat the egg in a bowl then season. Mix in the soaked bulgur, mince, parsley, cooled onion mix and seasoning.

Knead the mixture. Shape into 12 to 14 small patties and brown in a little hot oil. Transfer to a baking tray and bake for 5 to 10 minutes, depending on whether you like them slightly pink inside or cooked through but still moist.

To make the bulgur pilau:

In a suitable saucepan, soften the onion in 30ml (2T) oil. Stir in the garlic, coriander, bulgur, tomato, water and some seasoning.

Cook over a low heat, covered, for 20 minutes or until the liquid is absorbed and the grain tender. Sprinkle with the chopped parsley, nuts and cranberries or raisins.

To serve: Serve the patties with the bulgur pilau, baby spinach leaves tossed in olive oil and lemon juice, and thick yoghurt.

Per serving: 4158kJ, 56.7g protein, 40.1g fat, 110.6g carbs
TASTE’s take:

This dish is easily eaten with a fork and can be enjoyed while watching your favourite programme on TV.