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Suggest a better descriptionA vegetarian "kibbeh" with lentils in place of the meat. From "The Cuisine of Armenia," by Sonia Uvezian. Combine lentils, water and dash salt in heavy saucepan. Bring to boil over high heat, then simmer until lentils are tender, about 20 minutes. Add more hot water if needed. Stir in 1/2 cup butter and bulgur. Simmer 2-3 minutes. Remove from heat and cover. Set aside 15 minutes. In heavy skillet, melt remaining 1/4 cup butter over moderate heat. Add onion. Saute until golden brown, stirring frequently. In large mixing bowl combine sauteed onions, lentil and bulgur mixture. Dipping hands occasionally into bowl of warm water, knead mixture until well blended, 2-3 minutes. Add 3 tablespoons sweet pepper, 3 tablespoons green onions, 3 tablespoons parsley and 3 tablespoons mint to mixture and mix well. Adjust seasonings to taste. Keeping hands moistened, form mixture into 1/2 patties. Arrange on serving dish. Sprinkle with reserved sweet pepper, green onions, parsley and mint. Season to taste with paprika. Serve with cucumber and tomato salad. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 392 | ||
Calories from Fat: 313 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 21.9g | 110 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 91.5mg | 28 % | |
Sodium 251.9mg | 9 % | |
Potassium 270.9mg | 7 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 7.4g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
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