February 21, 2008

Bulgur Chestnut Patties

These patties are really savoury and delicious. It is important to use fresh chestnut, otherwise it is not the real stuff. Yeah it is quite time consuming to peel the cooked chestnut but I think it is worth it, because once I made it out of deep frozen chestnuts and it was almost not eatable for me.

150 g bulgur
2,5 dl bouillon
olive oil
1 onion
1 carrot
100 g pea
2 eggs
5 tablespoon flour
2 tablespoon cheese
150 g cooked chestnut

Cook bulgur in bouillon for 10 minutes.
Rest it for about 20 minutes.
Heat oil in a saucepan, add chopped onion, carrot, pea, chestnut, rosemary, salt, pepper. Add some bouillon and cook till it is reduces.
Add bulgur, eggs, flour, cheese.
Form patties and fry.

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