For the basis of this recipe, I was inspired by a magazine published by the Austrian supermarket chain Billa. By the way, the founder of the company, Karl Wlaschek, whom everyone nicknamed Mr Billa, started his successful career in 1953; 50 years later, he had become the 3rd richest Austrian and lived to the age of 98 years (he passed away in 2015)…
But back to the recipe: Quinoa is a pseudo-cereal and considered a superfood. Bulgur – made from the cracked parboiled grains of wheat – also appears in healthy food recipes. This recipe is actually a combination of a traditional recipe with the addition of these two still lesser-known ingredients.
150 g mixture of bulgur and quinoa
50 g breadcrumbs
3 tablespoons flour
1 clove garlic
Boil the cauliflower and then mash it with a fork. Boil the bulgur and quinoa at low temperature for 15 minutes in salted water, drain and allow to cool. Press the garlic and chop the herbs into small pieces. In a bowl, mix cauliflower with a cooked mixture of bulgur and quinoa, add breadcrumbs, flour, garlic, the egg and herbs, season with salt and black pepper. Form small pancakes from the mixture with wet hands. If the mixture sticks, add more crumbs. Fry pancakes on both sides in hot oil until golden. They fry very well, there are no burnt crumbs left in the pan. Serve with yogurt and vegetable salad.
Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri
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