Cooking Instructions
1.
Cook the
quinoa and bulgur wheat mix (250 g)
in salted boiling water for 15 minutes. Drain in a sieve and refresh under running water until completely cool, then drain thoroughly again.
2.
Tip the
cavolo nero (1 bag)
,
onion (1/2)
,
garlic (2 cloves)
and
cumin seeds (as needed)
into a food processor and whizz until finely chopped. Add the cooked grains,
eggs (2)
,
flour (25 g)
and 1/2 tsp sea salt and whizz again, until everything is well combined and some of the grains have broken up a bit.
3.
Line a tray with kitchen paper. Place a large frying pan over a high heat and pour in enough vegetable oil to cover the base. Using a soup spoon, lower heaped spoonfuls of the mixture into the hot oil, spacing them out well and flattening them slightly. Fry for about 3-4 minutes on each side until golden and cooked through. Transfer to the kitchen paper and repeat with the remaining mixture.
4.
Meanwhile, make a dip by combining the
yogurt (150 g)
and
houmous (100 g)
and seasoning with
chilli flakes (1 pinch)
to taste. Serve the fritters with the dip, a green
salad (to taste)
and
lemon (1)
.