Saturday, April 16, 2011

Vegan Bulghur Cakes

Remember the tasty Bok Choy Bulghur Skillet from a couple days ago?

Remember my severe dislike for wasting left overs as well as the immense joy I get from re-purposing said leftovers?

This dish is a perfect example.

I had the left overs and they were just screaming for a little lunchtime makeover. So I added some agave nectar, olive oil and panko breadcrumbs, tossed them in the oven while I prepped a big green salad and voila.


There you go. Two great meals made from the same thing. Weeknight perfection!


Yield: about 10-12 cakes

Need:
The leftovers from Bok Choy Bulghur Skillet
About 2-3 Tablespoons Agave nectar
1 Tablespoon extra virgin olive oil plus more for baking
About 1/2 cup plus about 1/4 cup panko breadcrumbs

Pair with a big green salad

Do:
Preheat oven to 400 degrees.

To your bulghur leftovers, add the agave nectar and 1 Tablespoon olive oil. Mix lightly then add panko breading.

When you reach desired texture (sticky enough to stick together but crunchy enough with the panko), begin forming your patties. Arrange on a baking sheet as you go.

Drizzle with just a touch of olive oil and bake for about 10-12 minutes then flip your patties and bake for another 10-12 minutes until crispy and brown on the outside.

While your cakes are baking, prepare a big beautiful green salad with cucumber, bell peppers, matchstick carrots and whatever else you love.

For the dressing, simply combine, in a lidded jar, two parts extra virgin olive oil with one part balsamic vinegar. Add salt and pepper then seal and shake the heck out of it. Easy peasy dressing.

Serve:
Arrange salad on a plate. Place two or three cakes on top of the salad or on the side. We did both.


Enjoy!

Bulghur Wheat

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