Main Meals

Spiced beef patties with bulgur pilau

30 minutes
20 minutes
Wine/Spirit Pairing
Fleur du Cap Shiraz 2005

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  • 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

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.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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