Directions:
- Combine first 5 ingredients in a large bowl; let stand 15 minutes. Add pistachios and next 4 ingredients (through salt); mix well. Press bulgur mixture into a (1/4-cup) dry measuring cup; unmold onto a platter. Repeat with remaining bulgur mixture to form 12 patties total. Chill for 15 minutes; shape each bulgur portion into a 2 1/2-inch patty. Top with chopped parsley, if desired.
- Wine note: A fresh, light dish of Bulgur-Pepper Patties (Batirik) makes a great match for a lemony, green sauvignon blanc. The Chilean Terra Andina Reserva Sauvignon Blanc 2008 ($13) is a great value. -Jeffery Lindenmuth
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.81 Kcal (703 kJ) | ||
| Calories from fat | 64.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 11% | |
|---|---|---|---|
| Sodium | 299.45mg | 12% | |
| Potassium | 426.07mg | 9% | |
| Total Carbs | 22.4g | 7% | |
| Sugars | 4.14g | 17% | |
| Dietary Fiber | 5.91g | 24% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 19.7mg | 33% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.5mg | 25% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 133.07 Kcal (557 kJ) | ||
| Calories from fat | 50.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.64g | 11% | |
|---|---|---|---|
| Sodium | 237.46mg | 12% | |
| Potassium | 337.87mg | 9% | |
| Total Carbs | 17.76g | 7% | |
| Sugars | 3.29g | 17% | |
| Dietary Fiber | 4.68g | 24% | |
| Protein | 4.92g | 12% | |
| Vitamin C | 15.6mg | 33% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.6mg | 25% | |
| Calcium | 31.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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