Zucchini-Bulgur Cakes

Ingredients for 2 servings:

• 4 zucchini
• ½ bowl of bulgur (150 g each)
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp paprika powder, sweet
• 1 tbsp salt
• n. B. Pfeffer
• 1 tbsp cumin
• n. B. Wholemeal flour

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

Grate the zucchini, finely chop the onions, and chop the garlic. To make the bulgur, simply boil water and fill a bowl half full with bulgur (approx. 150g), then fill the bowl with the boiled water. Let it swell for about 10 minutes. Mix the vegetables with the swollen bulgur and the spices. Let the mixture stand for a while and drain off some of the water. Add enough flour until the mixture becomes a little doughier. Heat a non-stick pan with a little oil and add a good spoonful of mixture to each patty. Press down gently and briefly close the lid. After a few minutes, turn over and cook the other side. The pan plays a big role with these patties, because without the egg, they lack a bit of a binding agent, although this is absolutely no problem in a good Teflon pan.