Colorful Salad with Bulgur Patties

Ingredients

• 100 g bulgur
• 250 ml vegetable broth
• 50 g arugula
• 6 tbsp Olive oil
• 1 tbsp balsamic vinegar
• Salt
• Pepper (freshly ground)
• 3 tbsp chopped walnuts
• 1 Red Onion
• 1 Garlic clove
• 2 tbsp finely chopped parsley
• 500 g mostly waxy potatoes
• 50 g quark
• 1 egg
• 1 egg yolk
• 3 tomatoes
• 0.5 cucumber
• 1 small oak leaf salad
• 1 small Lollo Rosso

Instructions

1. 1.

   Bring bulgur to a boil in vegetable broth, then remove from heat and cover for about 20 minutes to absorb liquid.

2. 2.

   Clean, wash, dry, and chop arugula. Blend with 2 tbsp oil using an immersion blender. Season with vinegar, salt, and pepper.

3. 3.

   Peel and mince onion and garlic. Peel, wash, and grate potatoes coarsely. Mix onion, garlic, potatoes, quark, egg, and yolk. Fold in bulgur and half of the arugula sauce, seasoning with salt, pepper, parsley, and walnuts.

4. 4.

   Wash tomatoes, quarter, core, and dice them. Peel cucumber and cube it. Combine both with the remaining arugula sauce. Tear leafy salads into bite‑sized pieces after washing and drying them.

5. 5.

   Heat oil in a large pan. Cut 12 patties from the dough and fry each side for about 5 minutes. Keep finished patties warm in an oven at 70°C.

6. 6.

   Serve by arranging bulgur potato patties on plates with leafy salad and tomato–cucumber salad on the side.