Oriental bulgurian rissoles

Name: Oriental bulgurian rissoles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 4 TABLESPOONS Olive oil; 200 g Bulgur; 300 ml Vegetable broth (instant); 4 Stem(s) Mint; 200 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 1 egg (size M); 50 g Flour; 7-10 Tbsp dried parsley; 100 g low-fat feta cheese; 800 g Spinach; 50 g Almond kernels with skin; 1 Garlic clove; 30 g Raisins; 7-10 Tbsp ground mace; 1 Tomato

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
4 TABLESPOONS Olive oil
200 g Bulgur
300 ml Vegetable broth (instant)
4 Stem(s) Mint
200 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
1 egg (size M)
50 g Flour
7-10 Tbsp dried parsley
100 g low-fat feta cheese
800 g Spinach
50 g Almond kernels with skin
1 Garlic clove
30 g Raisins
7-10 Tbsp ground mace
1 Tomato

Directions

1
Onions peel and in fine cubes cut. Heat 1 tablespoon of oil and sauté half of the onions for about 4 minutes. After 2 minutes add Bulgur. Pour in the stock and let it swell for 10-15 minutes while stirring at low heat.
2
Meanwhile, wash the mint, shake dry, pluck the leaves from the stalks and cut into fine strips. Stir mint into the yoghurt and season with salt, pepper and lemon juice. Remove Bulgur from the heat.
3
Stir in egg, flour and parsley. Cut cheese into small cubes and stir into the meatball mixture. Season to taste with salt and pepper. Form 8 meatballs from it. Sort the spinach, clean and wash thoroughly in plenty of water.
4
Roughly chop the almonds. Heat 1 tablespoon of oil, roast the almonds for about 3 minutes while turning them. Add remaining onions and sauté for about 3 minutes until translucent. Peel garlic and press it through a garlic press.
5
After 2 minutes add garlic and raisins. Add the spinach to the pot and steam for 5-7 minutes at reduced temperature in a closed pot until the spinach has collapsed. In between, turn and season with salt, pepper and mace.
6
In the meantime, heat 2 tablespoons of oil in a large pan. Fry the bulgur meatballs for 5-7 minutes until crispy. Wash and clean the tomato, cut in half crosswise, remove the seeds and dice the flesh.
7
Remove the meatballs from the pan. Add tomato to the hot frying fat and sauté briefly. Arrange spinach and meatballs with the tomatoes on plates. Serve with the mint yoghurt.