Bulgur carrot steaks

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 400 g carrot(s)
• 1 tbsp olive oil
• 100 g bulgur
• 250 ml vegetable stock
• 1 bunch of chives
• 4 stalks of chervil
• 200 g feta cheese
• 50 g hazelnuts
• 1 egg(s)
• 1 tsp, heaped curry powder
• 4 tbsp flour
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Peel and finely chop the onions and garlic. Peel and finely grate the carrots. Heat the olive oil in a saucepan. Sauté the onions, garlic, and carrots. Add the bulgur and stock and bring to a boil. Cover and simmer on low heat for about 20 minutes. Transfer to a bowl and let cool. Finely chop the chives. Finely chop the chervil. Crumble the feta cheese with your fingers. Roughly chop the hazelnuts. Add the herbs, feta cheese, hazelnuts, egg, curry powder, and flour to the bulgur and mix well. Season with salt and pepper. Using slightly moistened hands, form the mixture into 12 evenly sized steaks. Heat a little olive oil in a non-stick frying pan. Fry the bulgur steaks on both sides for a total of 8-10 minutes over medium heat until golden brown. Approx. 433 kcal per serving.