Bulgur Salad with Lamb Patties

STEP BY STEP

Let's make something delicious.

1. 01

   Briefly bring the stock, orange juice, ras el hanout, sea salt and honey to the boil. Add the rinsed bulgur and cover the saucepan with a lid. The bulgur should now be left to stand, not boil. Leave on the switched-off hob for no more than 2 minutes, then leave to stand for about 15 minutes.

2. 02

   Finely slice the parsley. Most of the flat-leaf parsley stalks can also be used. Finely dice the onions. Deseed and dice the tomatoes. Deseed and finely dice the chilli.

3. 03

   Mix the cooled bulgur with the prepared ingredients. Dress to taste with lemon juice, olive oil and orange juice. Adjust the seasoning with salt and pepper if needed.

4. 04

   For the lamb patties, soak the bread slices in water. Dice the shallots and gently sweat them with the garlic. Squeeze the soaked bread well. Knead the lamb mince with the egg, bread, mustard, shallots and seasonings until evenly combined.

5. 05

   Shape the mixture into patties weighing about 80–100 g and sear well on both sides in a hot frying pan. Reduce the heat and cook slowly until done. Alternatively, the patties can be cooked in the oven. At about 120 °C, they stay nice and juicy.