Bulgur & spinach fritters with eggs & tomato chutney

Name: Bulgur & spinach fritters with eggs & tomato chutney
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 100 grams bulgur wheat; 250 grams spinach; 2 teaspoons ground cumin; 1 onion, finely chopped (reserve 2 tbsp for the chutney); 1 garlic clove, chopped; 85 grams fresh breadcrumb; 5 eggs, 1 beaten; 1 Tbsp vegetable oil, plus extra; 5 Tbsps sugar; 50 milliliters white wine vinegar; 2 Tbsps finely chopped onion (see above); 250 grams cherry tomato, halved or quartered; 1 leave salad to serve

The recipe Bulgur & spinach fritters with eggs & tomato chutney can be made in roughly 40 minutes. This dairy free recipe serves 4. One portion of this dish contains roughly 16g of protein, 11g of fat, and a total of 381 calories. Head to the store and pick up cherry tomato, salad leaves, onion, and a few other things to make it today. It works well as a rather inexpensive main course. If you like this recipe, you might also like recipes such as Asparagus & courgette fritters with fresh tomato & ginger chutney, Black pudding potato cakes with fried eggs & tomato chutney, and Crispy Quinoa Fritters with Green Tomato Chutney and Green Zebra Heirloom Tomatoes.

Instructions

First make the chutney. In a small saucepan, heat the sugar, vinegar and some salt. Boil for 1 min, then add the onion and tomatoes. Simmer for 1 min, then remove from the heat and set aside.

Ingredients you will need

Tomato

Chutney

Vinegar

Onion

Sugar

Salt

Equipment you will use

Sauce Pan

Boil the bulgur wheat in plenty of water until tender about 5 mins.

Ingredients you will need

Bulgur

Water

Drain well and tip into a bowl.

Equipment you will use

Bowl

Put the spinach in a colander and pour over boiling water from the kettle to wilt. Cool under the cold tap, then squeeze out as much water as you can. Chop and add to the bulgur with the cumin, onion, garlic and breadcrumbs. Tip half into a food processor and blitz until it forms a chunky paste. Return to the remaining half with the beaten egg and some seasoning.

Ingredients you will need

Breadcrumbs

Seasoning

Spinach

Bulgur

Garlic

Cumin

Onion

Water

Egg

Equipment you will use

Food Processor

Colander

Mix together, then shape into 8 patties and chill until ready to cook.

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Heat the oil in a wide frying pan, preferably non-stick, and fry the fritters in two batches until crisp on both sides. Meanwhile, lightly oil a 4-hole Yorkshire pudding tin and put in the oven to warm up for a few mins.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Oven

Remove and carefully crack the remaining eggs into the holes, then bake for 3-4 mins until done to your liking. Use the tip of a knife to help lift out the eggs, then serve with the fritters, chutney and some salad leaves.

Ingredients you will need

Chutney

Egg

Equipment you will use

Oven

Knife