By Tali Simon | May 15, 2014
There are a couple of really important things about these patties. (1) They’re baked, not fried. If you haven’t noticed, I kind of always fry my burgers/latkes/patties so this is fairly groundbreaking. (2) When you don’t fry, you don’t have to distract your toddler from turning off the stove. I know, that sounds really safe. Also, you don’t barrel through tons of oil. (3) Patties fit really nicely in little hands, and little hands seem to like things in that category. (4) I’m okay with giving my son a bowl of rice and a spoon, but my floor looks a lot less disastrous when I give him grains as patties instead. So basically, long live the veggie bulgar patty.
Those are factors when you’re cooking for a toddler audience. If you’re making these for adults, you’ll probably want to consider other things, like exciting flavors. These patties are pretty mild, so for older eaters I’d add more salt, some pepper, cumin because I like it, and a few cloves of garlic. After that, it just depends how exciting you want to be. In the mood for something great on top? This, this, and this all come highly recommended.
- One year ago: Almond-crusted gvina tsfatit croutons
- Two years ago: Brown-butter mint chocolate chip cookies
- Three years ago: A night without cooking
Yield: 2 dozen
- 1 cup uncooked bulgar
- 2 cups boiling water
- 1 tsp salt
- 1 Tbsp olive oil, plus more for brushing on patties
- 1 Tbsp lemon juice (bottled ok)
- 1 zucchini, shredded
- 1 carrot, shredded
- 3 eggs
- ¾ cup whole wheat flour
1. Pour the bulgar into a saute pan, add the boiling water, and let it sit covered for 20 minutes. (See notes below.)
2. Preheat the oven to 350 F/180 C.
3. Add the salt, 1 Tbsp oil, lemon juice, zucchini, and carrot. Mix. Add the eggs and flour and mix again. Scoop up a small handful (2-3 Tbsp batter) and try forming it into a patty. If it holds together, you’re good. If the batter is too loose, add a bit more flour and try again. Shape all of the batter into patties.
4. Cover a baking sheet with parchment paper. Place the patties on the sheet as close together as you like and brush the tops with olive oil. Bake 20 minutes. Flip the patties, brush the second side with oil, and bake for another 20 minutes.
Saute pan: I find that bulgar best absorbs the water when it’s spread out in a dish with a wide base. It doesn’t absolutely have to be a saute pan, but because the water should really be boiling and not just very hot, it helps to use a dish that you can put on the stove for a minute.
Boiling water: Like I said above, the water needs to really be boiling and not just hot. The “cooking” process is like couscous, though, meaning that you don’t need to actually cook the bulgar over a flame. It just needs to sit in the water and soak it all up. I heat the water in my kumkum (electric kettle), add it to the saute pan with the bulgar inside, and turn the heat on high for a minute. As soon as the water reaches a gentle boil, I turn off the heat, cover, and leave it alone for the 20 minutes.