Bulgur wheat balls

18th July 2016 - Recipes

Quick recipe finder Bulgur wheat balls

These easy patties have a Persian feel with the gentle spices and fresh herbs. Sabrina serves hers on sticks for a fun party snack, but you could put them in wraps, or a mezze-style platter.

By From Saturday Kitchen


For the bulgur wheat balls

To serve


  1. Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle.

  2. Preheat the oven to 180C/160C Fan/Gas 4.

  3. Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don’t worry about making them into perfect balls. Place in the fridge for 30 minutes.

  4. Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like.

  5. Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander.

Smoked mackerel, radish, cucumber, dill and bulgur wheat grain bowl

This recipe is from…

Saturday Kitchen

Saturday Kitchen

Saturday Kitchen


Recipes from this episode