Zucchini Köfte with Beet-Bulgur Pilaf
Zucchini Köfte with Beet-Bulgur Pilaf might be just the main course you are searching for. This recipe makes 4 servings with 837 calories, 22g of protein, and 44g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of bread crumbs, yogurt, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the slivered almonds you could follow this main course with the Avocado Chocolate Ganache Mousse as a dessert. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.
Instructions
Coarsely grate zucchini in a food processor fitted with the medium shredding disk. Toss with 1 teaspoon salt in a colander.
Pulse garlic, parsley, and cilantro in food processor until finely chopped.
Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible.
With a fork, then toss with zucchini, garlic mixture, spices, bread crumbs, and 1/4 teaspoon pepper in a large bowl.
Roll 2-tablespoons portions into balls and chill kfte in a 4-sided sheet pan while making bulgur.
Cook onion and garlic in oil and butter in a deep 10-inch heavy skillet over medium heat, stirring occasionally, until golden brown, 5 to 7 minutes. Stir in bulgur, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until fragrant and a shade darker, about 4 minutes.
Stir in beets (but not greens) and water and bring to a boil. Reduce heat to low and simmer, covered, until water is absorbed and beets are tender, about 20 minutes. Stir in greens and cook until just wilted, about 1 minute. Fluff bulgur with a fork, then sprinkle with almonds.
Heat 1 inch oil in a deep 12-inch heavy skillet over medium heat until it shimmers. Fry kfte in 2 batches, turning once, until golden brown, 2 to 3 minutes.
Transfer to paper towels to drain.
Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
Serve warm kfte and bulgur with sauce.