Crispy Turmeric and Herb Bulgur Cakes

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.