1/3 Cup Water
½ Cup Bulgur Wheat-medium #2 size best, or substitute couscous
1 Can (19 oz) White Beans (2 cups drained) patted dry with paper towels, chilled
½ tsp. Ground Cumin
½ tsp. Ground Coriander
½ Cup Panko Bread Crumbs
½ Cup Onions-finely chopped
2 Tbsp. Fresh Cilantro-chopped
2 tsp. Garlic-minced
2 tsp. Lime Juice
To Taste Salt, Black Pepper
As Needed Canola or Vegetable Oil for Frying
Bring the water to a boil, add the wheat, cover, remove from the heat and let soak for 5 minutes. Drain out any excess water and fluff up into a bowl. Chill fully. Pulse the white beans in a food processor until a ground meat consistency. Do not fully puree. Add beans to the bowl with the wheat. Heat a saute pan on medium heat and add the cumin and coriander. Cook until the mixture just begins to smoke and becomes aromatic. Add the spices to the bowl along with the bread crumbs, onions, cilantro, garlic and lime juice, seasoning to taste with salt and pepper. Mix together until combined well. Divide into at least four portions and form into patties no less than ¾” thick. Place patties on a cookie cooling rack and allow to air dry for 30 minutes or more in the refrigerator until a crust develops. This insures that the pattie won’t fall apart during cooking.
To cook, heat a saute pan on medium heat. Add oil so it is about ¼” high in the pan. Add the patties in small batches when the oil is hot enough so that the patties gently sizzle. Cook to a deep golden, and carefully flip over, cook until deep golden. Drain patties on the rack. Serve on your favorite bread, spread and toppings. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com