Bulgur balls with tomato sauce and herb salad

Name: Bulgur balls with tomato sauce and herb salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Bulgur; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp ground cumin; 1 piece(s) (approx. 10 g) fresh ginger; 2 Onions; 1 Garlic clove; 5 TABLESPOONS Olive oil; 1 tin(s) (400 g) chunky tomatoes; 1 TEASPOON Vegetable broth (instant); 1⁄2 Federation Chives; 1 collar flat leaf parsley; 1 potty Coriander; 1 TABLESPOON White wine vinegar; 75 g Pecorino cheese (piece; alternatively parmesan); 100 g Flour; 2 Eggs (Gr. M)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

The seasoning of pecorino and coriander in the veggie fryballs is a source of great enthusiasm for us. Try' try them out too!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Bulgur
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp ground cumin
1 piece(s) (approx. 10 g) fresh ginger
2 Onions
1 Garlic clove
5 TABLESPOONS Olive oil
1 tin(s) (400 g) chunky tomatoes
1 TEASPOON Vegetable broth (instant)
1⁄2 Federation Chives
1 collar flat leaf parsley
1 potty Coriander
1 TABLESPOON White wine vinegar
75 g Pecorino cheese (piece; alternatively parmesan)
100 g Flour
2 Eggs (Gr. M)

Directions

1
For the balls, rinse and drain Bulgur. Bring to the boil in 400 ml salted water and simmer for about 10 minutes at low heat.
2
For the sauce, peel and grate the ginger. Peel 1 onion and garlic. Chop onion finely, chop garlic finely. Heat 1 tablespoon of oil in a saucepan. Sauté onion and garlic, add ginger briefly.
3
Add tomatoes and 150 ml water, stir in stock and bring to the boil. Cover and simmer for 30-40 minutes.
4
Drain Bulgur well and let it cool down briefly. For the herb salad, wash the herbs and shake dry. Cut chives into small rolls. Pluck the parsley and coriander leaves. 2⁄3 Mix parsley and coriander with chives.
5
For the salad dressing, mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 1 tablespoon of oil.
6
Finely grate the cheese. Finely chop the rest of the coriander. Peel 1 onion and chop finely. Mix bulgur, cheese, coriander, onion, flour and eggs. Season with salt, pepper and cumin. With moistened hands form approx. 32 small balls.
7
Heat 3 tablespoons of oil gradually in a frying pan. Fry the balls in it in portions all around for about 5 minutes.
8
Chop the rest of the parsley very finely and stir into the tomato sauce. Season to taste with salt, pepper and a little sugar. Mix the herbs with the salad dressing. Arrange bulgur balls with tomato sauce and herb salad.