Bulgur meatballs

Bulgur meatballs, the vegetarian recipe to prepare a tasty main course to be served both hot and cold.

Le bulgur meatballs I'm a prescription fast and easy to prepare vegetarian based on bulgur and potatoes without eggs that can be served as a second course accompanied by seasonal vegetables, or included in the courses of a cold buffet.

To be cooked in the oven, or if you prefer to fry in boiling oil, bulgur meatballs have a soft and compact consistency. For those who follow a vegan diet it is possible to replace the parmesan without animal rennet with flake yeast.

Ingredients

250 gr of bulgur
400 grams of yellow-fleshed potatoes
20 gr of vegetarian parmesan
500 ml of water
Salt to taste
curcuma in the soil qb
dried thyme to taste
extra virgin olive oil to taste or 1 L of sunflower oil

Preparation Time:
50 minutes
Cooking time:
25 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

Procedure for the bulgur meatballs:

folders the bulgur and in the meantime bring the water to a boil, turn off the heat, add the bulgur and cover with a lid,
after fifteen / twenty minutes the bulgur will have absorbed all the water e
transfer it then in a large bowl.

lavare and now peel the potatoes, put them in a pan, cover them with water and cook them until they are easily skewered with a fork,

cooking drain them, put them in a bowl and mash them with a fork.
Unire the potatoes with the bulgur and add the parmesan (or flaky yeast), turmeric, salt and thyme,
knead everything and with your hands moistened with water form the meatballs,

fry them in boiling oil or line a pan with parchment paper,
ungerla with oil, arrange the meatballs inside and sprinkle them on the surface with more extra virgin olive oil,
bake in a hot oven at 200 ° and cook for about 10 minutes, then pass under the grill for another ten minutes.