Bulgur Cakes with Artichoke, Red Pepper & Myzithra Cheese Salad & Dill Yogurt
Bulgur is a wheat high in fibre, low in calories and fat, and rich in vitamin and minerals.
1 cup bulgur
2 cups low-sodium chicken broth
1 tablespoon chopped fresh dill
1 whole egg
1 egg yolk
2 tbsp light mayonnaise
1 tsp kosher salt, divided (regular salt can be used)
1 tsp freshly ground black pepper, divided
2 1/4 cups panko breadcrumbs
1/4 cup extra-virgin olive oil (can also use pan olive spray)
1 can (14 oz.) artichoke hearts, drained and cut into quarters
1/2 red bell pepper, seeded and thinly sliced
1 1/2 oz. myzithra cheese (can substitute feta cheese)
2 tbsp chopped fresh mint
1 tbsp olive oil
1/2 cup 0% plain Greek yogurt
1 tsp fresh lemon juice
1/4 tsp kosher salt (regular salt can be used)
2 tsp chopped fresh dill
In a medium saucepan, combine bulgur and chicken broth. Bring to a boil, then lower heat, cover pan, and cook at a simmer until all the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, pour into a medium bowl, and let cool for 15 minutes.
To the bulgur, add whole egg and egg yolk. Stir in dill, mayonnaise, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir well to combine.
In a wide, medium dish, combine breadcrumbs, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
Using a scant 1/4 cup of the bulgur mixture, form the mixture into a 1/2-inch thick cake. Dredge in the breadcrumbs and place on a baking sheet. Repeat with the remaining bulgur mixture. Cover and chill for 1 hour to allow the bulgur cakes to become firm, which will help them stay intact while cooking.
Heat 1/4 cup extra-virgin olive oil in a large nonstick frying pan set over medium heat. Place 4 of the bulgur cakes in the pan and cook until golden brown, 2 to 3 minutes per side. Remove the bulgur cakes from a pan and keep warm in the oven on a paper towel-lined plate. *Alternatively, you can use olive oil spray, or bake the bulgur cakes.
In a medium bowl, combine artichoke hearts, red bell pepper, myzithra cheese (or feta), mint and olive oil. Toss gently to combine.
In a small bowl, combine Greek yogurt, lemon juice, salt, and dill. Refrigerate until ready to use.
To plate, divide artichoke salad evenly amongst plates, and top with bulgur cakes and yogurt sauce. Serve.
Serves 4 (main dish) or 8 (appetizer).
original recipe found here