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Add a photoServings: 4
Ingredients
- 1 c. plain lowfat yogurt
- 2 Tbsp. fresh lemon juice
- 2 x cloves garlic chopped
- 3 Tbsp. fresh mint chopped salt
- 1/2 med onion coarsely minced
- 2 x cloves garlic
- 4 x boneless skinless chicken breast halves
- 1 c. fine bulgur wheat
- 2 Tbsp. parsley minced
- 1/2 tsp salt
- 1 tsp fresh grnd black pepper vegetable oil
Directions
- To make the minted yogurt, combine the yogurt, lemon juice, garlic, mint, and salt to taste in a bowl. Chill.
- To make the chicken patties, place the onion and garlic in a food processor or possibly blender and mince. Add in the chicken and blend till smooth.
- Add in 1 or possibly 2 Tablespoons cool water and blend to a smooth paste.
- Place the bulgur in a sieve, rinse under cool running water briefly, then squeeze out moisture. Add in the bulgur wheat, parsley, salt and pepper to the chicken mix and blend till very smooth and moist. Shape by hand into 1-inch balls or possibly ovals, or possibly 2-inch biscuit-shaped patties.
- Add in vegetable oil to a depth of 1/2-inch in a skillet and place over medium-high heat. When the oil is warm, add in chicken balls, and fry, turning frequently, till golden and crisp, about 5 min.
- Serve warm or possibly at room temperature with minted yogurt for dipping.
- Serve 8 as an appetizer, or possibly 4 or possibly 5 as a main course.
- NOTE: "Variation on the theme of patties made of grnd meat and bulgur wheat are found throughout the Middle East. Here chicken substitutes for the more common lamb."
- NOTE: Although the recipe talks about "patties", the accompanying photo shows an appetizer size which looks more like a "tater tot" - bite-size.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 221 | |
| Calories from Fat 27 | 12% |
| Total Fat 3.1g | 4% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 35mg | 12% |
| Sodium 358mg | 15% |
| Potassium 419mg | 12% |
| Total Carbs 32.69g | 9% |
| Dietary Fiber 7.0g | 23% |
| Sugars 3.75g | 3% |
| Protein 17.58g | 28% |
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