Pan-Fried Bulgur Cakes with Artichoke Salad

These flavorful whole grain pan-fried bulgur cakes are paired with Mediterranean artichoke and cheese salad.

Sometimes a recipe takes on a life of its own and there is often no turning back. Such was the case with these bulgur cakes. In my mind, these did not even involve bulgur - couscous or quinoa were to take the leading role. That is, until I discovered that my cupboards were devoid of both. A bag of bulgur, leftover from the Spiced Bulgur Pilaf with Pine Nuts & Currants, was the only contender if my pan-fried fantasies were to come true. From there, the rest of the ingredients cascaded from my overactive imagination into a recipe that eventually came together in a somewhat logical manner. This was not a pretty process. I will spare you the foray into my head.

Using ingredients from my pantry and fridge, I tossed together a light, fresh salad of artichoke hearts, red bell pepper, and fresh mint and a tangy yogurt sauce gently flavored with chopped dill. With the pan-fried bulgur cakes resting prettily on top of the salad and adorned with a dollop of the yogurt sauce, I poised my fork for the first bite. The tines broke through the golden, crispy crust with a gently crackle, giving way to the soft, warm grain inside. Offset by the piquant taste of the salad and coolness of the yogurt sauce, the bulgur cake affably dissolved in my mouth. From the chaos of my mind sprouted a recipe that will surely adorn our table again, either as an appetizer for guests or as a light, vegetarian meal just for us.

Bulgur Cakes:
In a medium saucepan, combine 1 cup bulgur and 2 cups 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 1 whole egg and 1 egg yolk.

Stir in 1 tablespoon chopped fresh dill, 2 tablespoons mayonnaise, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Stir well to combine.

In a wide, medium dish, combine 2 ¼ cups panko breadcrumbs, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper.

Using a scant ¼ cup of the bulgur mixture, form the mixture into a ½-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 ¼ 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.

Yogurt-Dill Sauce:
In a small bowl, combine ½ cup plain Greek yogurt, 1 teaspoon fresh lemon juice, ¼ teaspoon salt, and 2 teaspoons chopped fresh dill. Refrigerate until ready to use.

Artichoke Salad:
In a medium bowl, combine 1 can (14 oz.) artichoke hearts, drained and cut into quarters, ½ red bell pepper, thinly sliced, 1 ½ ounces myzithra cheese (can substitute feta cheese), 2 tablespoons chopped fresh mint and 1 tablespoon extra-virgin olive oil. Toss gently to combine.

To plate, divide artichoke salad evenly amongst plates, and top with bulgur cakes and yogurt sauce. Serve.

Pan-Fried Bulgur Cakes with Artichoke, Red Pepper & Myzithra Cheese Salad & Dill Yogurt

Bulgur Cakes:
1 cup bulgur
2 cups low-sodium chicken broth
1 tablespoon chopped fresh dill
1 whole egg
1 egg yolk
2 tablespoon mayonnaise
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 ¼ cups panko breadcrumbs
¼ cup extra-virgin olive oil

Salad:
1 can (14 oz.) artichoke hearts, drained and cut into quarters
½ red bell pepper, seeded and thinly sliced
1 ½ oz. myzithra cheese (can substitute feta cheese)
2 tablespoon chopped fresh mint
1 tablespoon olive oil

Yogurt Sauce:
½ cup plain Greek yogurt
1 teaspoon fresh lemon juice
¼ teaspoon kosher salt
2 teaspoon chopped fresh dill

Bulgur Cakes:
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, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Stir well to combine.

In a wide, medium dish, combine breadcrumbs, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper.

Using a scant ¼ cup of the bulgur mixture, form the mixture into a ½-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 ¼ 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.

Salad:
In a medium bowl, combine artichoke hearts, red bell pepper, myzithra cheese, mint and olive oil. Toss gently to combine.

Yogurt Sauce:
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).

Printable recipe

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