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Kale Bulgur Fritters with Herbed Yogurt Sauce

Course Appetizer, Main Course

Ingredients

Fritters

  • ½ cup uncooked bulgur
  • ½ cup minced scallions roughly 4
  • 1 cup semi-packed finely shredded kale
  • ¼ cup fresh flat leaf minced parsley
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • ¼ cup whole wheat breadcrumbs

Yogurt Sauce

  • ½ cup whole milk Greek yogurt
  • 1 clove garlic grated or finely minced
  • Salt to taste

Instructions

  • If you don’t have bulgur pre-made follow the direction on the package to make 3 cups cooked bulgur. Let it cool slightly.
  • Combine the yogurt with the garlic paste and salt. Stir and let rest while the bulgur is cooking.
  • Place the bulgur in a bowl along with the kale, minced scallions, parsley, salt, pepper, egg, and breadcrumbs in a bowl. Let rest for 10 minutes.
  • Heat a large skillet over medium-low heat. Add 1 tablespoon of olive oil or ghee. Form the bulgur mixture into small, 2” patties that are about ½” thick. Place in the pan and fry on each side for about 3 to 4 minutes. The fritters should be golden and crisp. Serve with the yogurt and more herbs as desired.