Are you looking for a delicious vegan recipe that's quick to prepare? Then you've come to the right place. Today I'll tell you how to make bulgur patties and what you need to look out for.
Fancy something new in your kitchen? How about something that's not only incredibly tasty, but also super healthy and totally practical? I'm talking about vegan bulgur patties - a real insider tip for anyone who likes to try something different. 😋🙂
These little marvels have become a real favorite of mine. Why? Quite simply because they are not only incredibly filling, but also provide a good portion of nutrients.
Bulgur, the heart of these patties, is a wholegrain product that scores with fiber, vegetable protein, calcium, magnesium, phosphorus and B vitamins.
But the best is yet to come: these patties are the perfect meal-prep candidate. You can prepare them in large quantities, fry them and then simply freeze them. So you always have a quick, healthy meal ready when hunger strikes unexpectedly.
And if you're wondering what makes these delicious loaves even better - I'll let you in on a secret: A creamy avocado dip is the perfect accompaniment. Imagine biting into a warm, crispy patty and dipping it into a cool, creamy avocado sauce. Doesn't that sound tempting? ❤️
Let's dive into the world of vegan bulgur patties together!
Table of contents
What ingredients do I need for the bulgur patties?
Before we get straight to the recipe, I would like to say a few words about the ingredients. I'd like to tell you which ones you need and which ones you can substitute if you don't have them to hand.
Bulgur
The term Bulgur is Turkish and means "Wheat groats", that already reveals what is behind it. Bulgur is nothing other than Durum wheat, which is roughly chopped.
With bulgur, the Whole grain processed - so it contains a lot of Vitamins, fiber, minerals and nutrients. This makes the grain one of the high quality Food that keeps you full for a long time. In some parts of the Orient, bulgur is a staple food.
Bulgur tastes good compared to couscous strong and nutty. It is ground fairly coarsely and therefore still has a firm bite.
Bulgur contains various B vitamins, vitamin E, calcium, magnesium and phosphorus. 😋
If you can't tolerate wheat or have forgotten to buy bulgur, you can replace it with quinoa, millet or corn semolina. However, I can't tell you the exact ratio - because I haven't tried it myself yet.
What I do have for you, however, are recipes that you can prepare instead:
Curry powder and soup powder
This not only brings Taste in the meatballs, but also Color. Curry gives them this strong, beautiful yellow color. I wouldn't do without it under any circumstances, because otherwise the patties have very little flavor.
I am very happy to take my Homemade vegetable stock for refining soups, sauces and of course patties, but you can of course also simply use a Stock cube use
Not a fan of curry? Then I recommend a DIY mixture of turmeric, paprika powder and ginger powder. ✨
Potatoes
They are the ingredient that ensures that the patties do not disintegrate. The important thing is that you floury potatoes - waxy potatoes do not have this property!
Incidentally, potatoes are quite wrongly demonized as a fattening food. They are low in calories, fill you up well and for a long time and should not be missing from a balanced diet. Except for chips and potato chips, which you should stay away from. However, this is less due to the potatoes than to the high fat and salt content. 🫣
Linseed and spelt flour
They make the recipe firmer. Flaxseed* are good for the Digestion, especially if your digestion is very sluggish and doesn't want to get going. Flaxseed* are, by the way, a great vegan egg substitute.
So that you get all the healthy nutritional values of Flaxseed*, it is essential that they are chopped. You can buy them as they are or grind them in a coffee grinder, food processor or with a sharp knife.
If you don't have spelt flour to hand, you can of course also use wheat flour. The gluten it contains also helps to bind the dough.
Peas, corn
You are a visual eye-catcher, but not absolutely necessary for the consistency or taste of the patties. I like to add them to the recipe because it just looks nice when they are more colorful are.
You can either leave them out completely or replace them. Also red beanssmall pieces of carrot or finely chopped Leeks look good in a recipe.
The parsley also adds a green note, of course. It brings a lot of flavor to the bulgur patties - so you shouldn't leave it out. If you're not a fan of parsley, you can also use Dill, chervil, marjoram, chives or Coriander use. 🌿😊
Onion
And then, of course, we also have Onion. It gives off a wonderful roasted aroma. That's why you should always chop the onions finely, fry them in oil and only then stir them into the batter.
My favorite onions for cooking are the red. They are milder and prevent you from crying while cutting. 😄 In my opinion, they also have a more balanced flavor because they are not as spicy.
If you like, you can also try using onion powder, but it will never be as flavorful.
This recipe is:
- vegan and therefore free from eggs and dairy products
- rich in dietary fiber
- long satiating
- Flexibly customizable with spices
- easy to prepare
- Ideal for freezing and preparing
Recipe: Vegan bulgur patties
I remember how difficult I found it as a beginner cook, so I always write the recipe down twice. Once as long instructions with precise details of each ingredient and once as a Summary at the end of the article.
So here you will find the exact step-by-step instructions. It is aimed at anyone who rarely cooks or is just discovering vegan recipes and patties.
The recipe makes enough for about 12 patties - I made this many because I like to freeze them.
Ingredients:
- 300 g bulgur
- 600 ml water
- 2 tsp curry powder
- 2 tsp soup powder
- 150 g floury potatoes
- 1 onion
- 2 TBSP. chopped flaxseed*
- 50 g mixed peas and corn
- 2 tbsp wholemeal spelt flour
- 3 tbsp chopped parsley
- Salt and pepper to taste
AlsoBoard and knife, bowl, pan.
Cook bulgur
Pour the bulgur into a saucepan, rinse it with cold water and then double the amount of fresh water. Bring the bulgur to the boil. Add the curry powder and soup powder, stir briefly so that the spices are evenly distributed.
As soon as the water boils, turn the temperature down. The bulgur should now simmer on a low heat - depending on the size of the grains, this will take between 10 and 15 minutes. So keep a close eye on the pot!
We'll take care of the potatoes now.
Cook potatoes
Peel the potatoes and cut them into small cubes - the smaller they are, the quicker they cook and can be further processed.
Pour on enough water to cover them by about 0.5 cm.
Here too, bring to the boil briefly and then reduce the heat. The potatoes will be ready in 5 to 10 minutes (depending on their size).
Fry the onion
Now peel the onion. Cut it into small cubes, the finer the better. I like to use an onion slicer for this - a tool that I use very often. Highly recommended for anyone who doesn't like to cry while cooking 😄
Fry the onions in the pan with a little oil until they have developed a good frying aroma. Do not leave them in the pan afterwards, otherwise they will burn!
Pour the diced onions into a bowl.
Mix ingredients
Pour off the excess water from the potatoes. Put them in the bowl with the onions and pour off the water. Flaxseed* to this. If you have cut the potatoes into large pieces, mash them with a fork or potato masher.
You can also add the bulgur. However, the ingredients should be lukewarm at most so that you don't burn your fingers. If they are still too hot, leave them to stand for a while and stir from time to time.
When they are cool enough, add the corn and peas. I use a frozen mix for this because the vegetables are already pre-cooked. However, you can also use vegetables from a jar or can.
Add the flour to the bowl.
Finally, add the parsley. Pluck the leaves from the stalks and chop them very finely. The finer the leaves, the more flavor they release.
Shape and fry the bulgur patties
Pour oil into the pan and heat it up.
Knead all the ingredients well again. Moisten your hands so that the patties don't stick to your hands. Form about 12 patties, they should not be thicker than 3 cm.
Place the patties in the pan, turn the temperature down and sear them on both sides. Done 😋
Why do my patties fall apart when frying?
There are two reasons why this can happen. Either you have Too much liquid in the dough or too little. If it's too much, then run down the patties in the pan - in this case you need to add more.
But if they crumble, then the opposite is the case - there is no liquid to bind the ingredients. Add a sip of water to the recipe. But not too much, otherwise it will be too runny.
Incidentally, a good binding agent for overly liquid patties is Psyllium husks*. They swell up enormously in liquid - I take them about Ideal for baking low carb rollsto replace the binding properties of flour. 🥰
What side dishes go well with it?
Imagine you've just made these fantastic bulgur patties and are now asking yourself: "What's the best thing to go with them?" Don't worry, I've got some great ideas for you! 🤔
A fresh, crisp salad is always a good choice. Whether it's a colorful vegetable salad or a simple green salad with a tangy dressing - that brings freshness and color to your plate.
Alternatively: Try a Cucumber salad with sour cream to the patties!
How about a creamy dip? Homemade hummus or a yoghurt and herb dip can work wonders and give your patties that extra kick. Also delicious: DIY guacamole or a Bean and tomato dip!
For those who like something a little heartier: how about a delicious mushroom ragout? The combination of earthy mushrooms and nutty patties is simply heavenly.
The meatballs harmonize wonderfully with Parsley potatoes, vegetables and with a large bowl of salad.
And last but not least, you could serve a few sweet and sour cucumbers or pickled vegetables with it. This provides a great contrast of flavors and rounds off your meal perfectly.
So, whether you like it fresh and light or hearty and spicy, there are countless ways to turn your bulgur patties into a real feast. Give it a try and enjoy!
What you can do when you've overcooked again
If you realize even before shaping the loaves that it is guaranteed to be too much again, you can use bulgur quite wonderfully as a salad.
Mix it with onion, bell bell pepper, lemon, parsley and green salad. And you have a super delicious dinner!
By the way, you can also put the bulgur patties in a Whole grain rolls and you've got yourself a delicious Burger.
With a little lettuce, some sauces, onion and crunchy pieces of bell pepper harmonize beautifully.
Because the Bulgur fritters vegan they hold in the Refrigerator easily at least 3 days. And if it's still too much, put it in a Tupperware box with a lid and freeze them one.
You will love this bulgur salad with feta!
How can I refine the bulgur patties?
Would you like to modify the recipe a little? No problem at all, I'm not mad at you. There are lots of ways to adapt the meatballs a little. 😋🥰
For lots of inspiration, I've created a whole list of spices and ingredients that work well in these. Even with these ingredients, your bulgur patties will still be vegan:
- Carrots - but finely grated, please
- Zucchini - finely grated
- Garlic
- Bell bell pepper - diced small
- Herbs like chives, dill, thyme
- Mustard
- a little soy sauce
- Caraway
- Spring onions
- Coriander
- Lemon zest
- Chili powder
- Spinach
- Nutmeg
- Balsamic vinegar
- Not vegan: cheese, mayonnaise
Treat yourself to these green spelt fritters with zucchini!
Bulgur fritters vegan
Ingredients
- 300 g Bulgur
- 2 TL Curry powder
- 2 TL Soup powder
- 150 g floury potatoes
- 1 Onion
- 2 EL chopped flaxseed
- 50 g Peas and corn mixed
- 2 EL Whole spelt flour
- 3 EL chopped parsley
- Salt and pepper to taste
Anleitung
- Bring the bulgur to a boil with twice the amount of water. Add the curry powder and the soup powder. This will take about 10 minutes on a low flame.300 g bulgur, 2 tsp curry powder, 2 tsp soup powder
- Peel the potatoes and cut them into cubes. Bring them to the boil.150 g floury potatoes
- Cut the onion into small cubes and fry them with a little olive oil.1 onion
- When the potatoes are done, pour off the water and mash them. Add the flax seeds.2 tbsp chopped linseed
- Leave all the ingredients to cool a little. When they are about lukewarm, continue.
- Put bulgur, mashed potatoes and onion in a bowl. Follow with peas and corn, spelt flour and parsley.50 g peas and corn mixed together, 2 tablespoons wholemeal spelt flour, 3 tbsp chopped parsley
- Mix the ingredients together well. Season with salt and pepper.Salt and pepper to taste
- Form bulgur patties with your hands. If you notice that they fall apart, you have two options. If they are too wet, flour is missing. If they are too dry, liquid is missing - in this case just add a little water.
- Put it in the frying pan. Fry on both sides until golden brown and ready.
Nährwerte
My conclusion
If you want your bulgur fritters to be vegan, you can easily do without eggs. Potatoes, Flaxseed* and a little flour ensure that everything holds together wonderfully without falling apart.
You are guaranteed to love these quick little loaves. If only because they keep you full for so long. Good luck and enjoy! 😋❤️
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