Organic dill cakes with bulgur salad & tatar sauce
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Here's how you do it:
Organic dill cakes:
Reheat in oven or deep fry straight from frozen.
Bulgur salad:
Cook bulgur with a little salt and turmeric. Chop the vegetables, chop the parsley and mix with the bulgur in a bowl. Season with olive oil, lemon, salt and pepper.
Tartar sauce:
Place all ingredients in a food processor. Season to taste as needed.
Enjoy!
Content:
Content: (for 10 people)
- 20 Organic dill cakes
- A handful of cress
Tatar sauce (400g)
- 280g mayonnaise
- 30g Gherkins
- 30g Capers
- 30g Pickled cucumber
- 30g Parsley
- 0.5 tsp Dijon mustard
Bulgur salad (3000g)
- 800g Bulgur (uncooked)
- 600g Cucumber
- 200g Red bell pepper
- 200g Onion
- 200g Red cabbage
- 30g Fresh parsley