Bulgur roasts on pea and mint puree
very easy
50 mins
50 mins
Ingredients
- 250 g Bulgur
- 7-10 Tbsp Salt
- 2 Onions
- 1 Garlic clove
- 100 g roasted peppers (glass)
- 6 TABLESPOONS Oil
- 1 can(s) (425 ml) chunky tomatoes
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1/2 bunch Parsley
- 1 egg (size M)
- 50 g Flour
- 400 g frozen peas
- 1/2 bunch Mint
- 7-10 Tbsp Cayenne pepper
Directions
- 1
Put bulgur in a sieve, rinse, drain and cook in boiling salted water according to the instructions on the packet. Pour bulgur into a sieve and allow to cool.
- 2
Peel 1 onion and garlic and cut into small pieces. Drain the peppers and chop them finely. Heat 1 tablespoon of oil in a saucepan. Fry the onions and garlic for 2-3 minutes. Add the bell peppers and fry for about 1 minute.
- 3
Deglaze with tomatoes, bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper and sugar.
- 4
Wash parsley, shake dry, pluck leaves and chop finely. Whisk egg and mix with bulgur, parsley and flour. Season to taste with salt and pepper. Form approx. 8 small roasts from the mixture with moistened hands.
- 5
Heat 4 tablespoons of oil in portions in a frying pan. Fry the roasts for 4-6 minutes on each side. Take them out and keep them warm.
- 6
In the meantime peel and chop 1 onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion for 2-3 minutes. Add peas and 100 ml water, bring to the boil and simmer for about 5 minutes. Wash mint, shake dry.
- 7
Pluck off leaves and chop finely, except for a few for garnishing. Puree peas and season with salt and cayenne pepper. Stir the chopped mint into the puree. Arrange 2 roasts, pea puree and tomato sauce on plates.
- 8
Sprinkle with mint and serve.
Nutrition Facts
420 kcal
66 g
8 g
16 g
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