The Pioneer Woman Tasty Kitchen
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Crispy Turmeric and Herb Bulgur Cakes

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Level: Easy

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Description

Crispy outside, while the inside of the bulgur cake is beautifully colored and seasoned from the broth and the turmeric. The onion, garlic, and parsley add gorgeous layers of depth, the mayo and cheese are just enough to hold the cake together while keeping it moist.

Ingredients

  • FOR THE BULGUR:
  • Olive Oil, As Needed
  • ¼ cups Onion, Chopped Small
  • 1  Medium Garlic, Diced
  • ½ cups Bulgur, Medium Grind
  • 1 cup Low Sodium Chicken Or Vegetable Broth
  • Salt
  • FOR THE BULGUR CAKES:
  • ½  Inch Canola Oil In A Large Heavy Skillet
  • Cooked Bulgur From Above, Room Temperature
  • ½ cups Shredded Colby/jack Cheese
  • 1  Egg
  • 2 Tablespoons Mayonnaise
  • ¼ teaspoons Sweet Paprika
  • ¼ teaspoons Ground Turmeric
  • 2 Tablespoons Fresh Chopped Parsley
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • Salt To Taste
  • 2 cups (or As Needed) Panko, For Dredging

Preparation

Cook bulgur in advance and allow to cool. To cook the bulgur, sauté onion and garlic in olive oil over medium heat until onion is slightly softened. Add bulgur, stir to incorporate, then cover with broth. Taste for salt and adjust if needed.

Bring to a boil and then reduce heat to low and cover. Simmer for 20 minutes or until broth has been fully absorbed and bulgur is tender. Allow to cool.

Heat ½ inch of canola oil in a large, heavy skillet over medium heat.

In a large mixing bowl, add all of the bulgur cake ingredients except salt and panko. Stir until everything is incorporated. You can microwave a small pinch for 10–15 seconds to taste for salt. Adjust as needed.

Gently shape 6 equally-sized cakes, then dredge in panko until coated. Transfer to a tray and prepare to fry the cakes.

Fry the cakes all at once in the hot oil, about 4–5 minutes per side or until golden brown. Transfer to a paper-lined tray. Allow the bottom to drain into the paper lining for about 1 minute, then immediately flip to the other side to prevent the bottom from becoming soggy.

Serve immediately or place in a keep-warm oven for a few minutes until ready to serve.

Note: The raw cakes can be a bit fragile. They will firm up nicely after cooking. To shape the raw cakes, apply more side pressure than top and bottom pressure, and use a spatula or fully support with your hand when turning the cakes in the panko.

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