turkish

Split Pea and Bulgur Patties

This simmered dish pairs yellow split peas with fine bulgur, onion and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Snack

Medium

Balanced High satiety Heart friendly Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

28 g Protein

102 g Carbohydrates

18 g Fat

31 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g yellow split peas (dry) 273 kcal
45g fine bulgur (dry) 154 kcal
60g onion 24 kcal
20g tomato paste 16 kcal
16g olive oil 141 kcal
25g fresh parsley 9 kcal
2g ground cumin 8 kcal
1g red pepper flakes 0 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

yellow split peas (dry)
Rinse split peas and simmer in water until very soft, 25-30 minutes. Drain well.
yellow split peas (dry)fine bulgur (dry)
Stir bulgur into the hot split peas, cover, and let sit 10 minutes to swell.
tomato pasteolive oilground cuminred pepper flakessaltblack pepper
Add tomato paste, olive oil, cumin, red pepper flakes, salt, and black pepper. Mash and knead until the mixture holds together.
onionfresh parsley
Fold in finely chopped onion and parsley.
Shape into 8-10 small patties or oval quenelles with damp hands.
Serve at room temperature or lightly pan-warm for 1-2 minutes per side in a dry skillet.