Bulgur Spinach Fritters With Eggs Tomato Chutney Recipes

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SPINACH FRITTERS (RACHAEL RAY)



Spinach Fritters (Rachael Ray) image

Sounds delish and is one of Rachael's budget meal items. She paired these up with pan fried pork chops, but I think it would be great as a main dish with a side or two of veggies!

Provided by januarybride

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces frozen chopped spinach, thawed and squeezed dry
1/4 onion, finely chopped (about 1/4 cup)
2 large eggs
2 tablespoons flour
1 teaspoon ground cumin
salt and pepper
2 tablespoons olive oil

Steps:

  • In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
  • Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.

MUSHROOM, BULGUR, SPINACH AND TURKEY FRITTERS WITH YOGURT SAUCE



Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce image

These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in "Jerusalem, a Cookbook," by Yotam Ottolenghi and Sami Tamimi.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h

Yield About 18 patties, serving 4 to 6

Number Of Ingredients 21

1/4 pound (about 3/4 cup) roasted mushroom base
1 cup, tightly packed, reconstituted (or cooked) coarse or medium bulgur
1/4 cup chopped flat leaf parsley
2 tablespoons chopped cilantro
2 tablespoons chopped dill or fresh mint
2 garlic cloves, minced or puréed
1/2 cup finely chopped onion
2 teaspoons baharat
1 teaspoon cumin seeds, lightly toasted and ground
1/2 pound ground turkey, preferably light meat
Salt to taste
1 6-ounce bag of spinach
1/2 cup cooked chickpeas (rinsed if using canned)
1 egg, beaten
About 2 tablespoons grapeseed or canola oil for frying
1 1/2 cups drained yogurt or thick plain Greek yogurt
1 small garlic clove, pureed with a pinch of salt
1 tablespoon lemon or lime juice
1 tablespoon extra virgin olive oil
1 tablespoon sumac
Salt and freshly ground pepper to taste

Steps:

  • In a large bowl, combine the mushroom base, bulgur, chopped herbs, garlic, onion, baharat, cumin, and ground turkey. Salt generously.
  • Steam the spinach for 2 minutes, rinse with cold water and squeeze out excess water with you hands. Chop medium-fine and add the turkey mixture.
  • In a food processor fitted with the steel blade, blend together the chickpeas and egg. Scrape into the bowl with the turkey mixture and mix everything together well. Shape into patties, about 2 tablespoons (45 grams) each; they should measure about 2 1/2 inches in diameter and be about 1/2 inch thick. Place on a sheet pan and refrigerate for 30 minutes if possible.
  • Meanwhile mix together the ingredients for the yogurt sauce.
  • Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom. When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven and serve hot or room temperature, with the yogurt sauce.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams

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