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Receta Pan-Fried Bulgur Cakes with Artichoke, Red Pepper & Myzithra Cheese Salad & Dill Yogurt
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Ingredientes
- Other bulgur recipes:
- Cookinâ Canuckâs Spiced Bulgur Pilaf with Pine Nuts & Currants
- Not Quite Nigellaâs Herbed & Honeyed Bulgur Wheat Nut Salad
- 101 Cookbooksâ Chickpea Hot Pot Recipe
- Mighty Foodsâ Easy Bulgur Salad with Summer Tomatoes
- Feel Good Eatsâ Bulgur with Feta, Olives & Sun-Dried Tomatoes
- Pan-Fried Bulgur Cakes with Artichoke, Red Pepper & Myzithra Cheese Salad & Dill Yogurt
- Bulgur Cakes:
- 1 cup bulgur
- 2 cups low-sodium chicken broth
- 1 tablespoon chopped fresh dill
- 1 whole egg
- 1 egg yolk
- 2 tbsp mayonnaise
- 1 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 2 1/4 cups panko breadcrumbs
- 1/4 cup extra-virgin olive oil
- Salad:
- 1 can (14 oz.) artichoke hearts, drained and cut into quarters
- 1/2 red bell pepper, seeded and thinly sliced
- 1 1/2 oz. myzithra cheese (can substitute feta cheese)
- 2 tbsp chopped fresh mint
- 1 tbsp olive oil
- Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tsp fresh lemon juice
- 1/4 tsp kosher salt
- 2 tsp chopped fresh dill
- Bulgur Cakes:
View Full Recipe at Cookin' Canuck
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