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🥗 Colorful Bulgur-Potato Pancakes with Crisp Salad

487 kcal · 30 min · 4 servings

Ingredients

• 100 g Bulgur
• 250 ml Vegetable broth
• 50 g Arugula
• 6 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• Salt
• Pepper (from the mill)
• 3 tbsp Chopped walnut kernels
• 1 Red onion
• 1 Clove of garlic
• 2 tbsp Finely chopped Parsley
• 500 g Mostly waxy potatoes
• 50 g Quark
• 1 Egg
• 1 Egg yolk
• 3 Tomatoes
• 0.5 Salad cucumber
• 1 Small Oak leaf lettuce
• 1 Small Lollo Rosso

Instructions

1. 1. Place the bulgur in a pot.
2. 2. Stir the vegetable broth into the bulgur.
3. 3. Bring the mixture to a brief boil while stirring.
4. 4. Remove the pot from the heat.
5. 5. Cover the pot.
6. 6. Let the bulgur swell for about 20 minutes.
7. 7. Clean the arugula.
8. 8. Wash the arugula.
9. 9. Spin the arugula dry.
10. 10. Chop the arugula greens finely.
11. 11. Place the greens in a bowl.
12. 12. Add 2 tablespoons of oil.
13. 13. Puree the mixture with a hand blender.
14. 14. Season the sauce with vinegar.
15. 15. Season the sauce with salt.
16. 16. Season the sauce with pepper.
17. 17. Peel the onion.
18. 18. Peel the garlic clove.
19. 19. Chop the onion finely.
20. 20. Chop the garlic clove finely.
21. 21. Peel the potatoes.
22. 22. Wash the potatoes.
23. 23. Grate the potatoes coarsely.
24. 24. Place the onion, garlic, potatoes, quark, egg, and egg yolk in a bowl.
25. 25. Stir the swollen bulgur into the mixture.
26. 26. Stir half of the arugula sauce into the mixture.
27. 27. Season the mixture with salt.
28. 28. Season the mixture with pepper.
29. 29. Season the mixture with parsley.
30. 30. Mix everything with the walnuts.
31. 31. Wash the tomatoes.
32. 32. Quarter the tomatoes.
33. 33. Remove the core of the tomatoes.
34. 34. Dice the tomatoes.
35. 35. Peel the cucumber.
36. 36. Dice the cucumber.
37. 37. Place the tomatoes and cucumber in a bowl.
38. 38. Add the remaining arugula dressing.
39. 39. Mix the salad.
40. 40. Separate the leaf salads into individual leaves.
41. 41. Wash the salad leaves.
42. 42. Spin the salad leaves dry.
43. 43. Tear the salad leaves into bite-sized pieces.
44. 44. Heat oil in a large frying pan.
45. 45. Cut out 12 small patties from the dough mixture.
46. 46. Fry the patties in batches.
47. 47. Fry the patties for about 5 minutes per side.
48. 48. Preheat the oven to 70 degrees Celsius.
49. 49. Keep the finished patties warm in the oven.
50. 50. Distribute the warm bulgur-potato patties onto the plates.
51. 51. Arrange the leaf salad alongside them.
52. 52. Arrange the tomato-cucumber salad alongside them.
53. 53. Serve the dish.

Nutrition per serving

• kcal: 487
• Protein: 14 g · Fett/Fat: 28 g · Carbs: 45 g