Directions:
- Soak the bulgar in cold water for 30 minutes. Drain well, squeezing to remove excess water.
- Place all ingredients (except olive oil) in a bowl and mix well with your (clean) hands.
- Take about 2 tablespoons of the mix and roll into a ball. Place on a tray and flatten slightly. Cover the patties with plasic wrap and refrigerate for 15 minutes.
- Cover the base of a non-stick frying pan with oil and cook patties in batches over medium heat for 4 to 5 minutes each side, or until golden and cooked through.
- Good served with tabouli, yoghurt and Lebanese bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.95 Kcal (1813 kJ) | ||
| Calories from fat | 310.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.51g | 53% | |
|---|---|---|---|
| Cholesterol | 73mg | 24% | |
| Sodium | 65.63mg | 3% | |
| Potassium | 462.71mg | 10% | |
| Total Carbs | 9.1g | 3% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 20.36g | 41% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 91.8mg | 510% | |
| Calcium | 60.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 243.43 Kcal (1019 kJ) | ||
| Calories from fat | 174.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.4g | 53% | |
|---|---|---|---|
| Cholesterol | 41.04mg | 24% | |
| Sodium | 36.9mg | 3% | |
| Potassium | 260.16mg | 10% | |
| Total Carbs | 5.12g | 3% | |
| Sugars | 1.06g | 8% | |
| Dietary Fiber | 2.06g | 15% | |
| Protein | 11.45g | 41% | |
| Vitamin C | 4.4mg | 13% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 51.6mg | 510% | |
| Calcium | 34.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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