| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Rice & grai, Vegetarian |
6 |
servings |
INGREDIENTS
| 5 |
tb |
Butter; OR oil |
| 2 |
sm |
Zucchini; diced in 1/8" cubes |
| 2 |
|
Shallots; minced |
| 6 |
|
Mushrooms; finely diced |
| 1/2 |
ts |
Dried basil; crumbled |
| 2 |
c |
Bulgur; cooked, cooled |
| 2 |
|
Eggs; well beaten |
|
|
Salt and pepper |
| 1/3 |
c |
Flour; all-purpose |
INSTRUCTIONS
Heat 2 T. of the butter or oil in a skillet and in it cook the
zucchini, shallots, and mushrooms until all the juices have
evaporated. Add the basil. Stir this mixture into the bulgur. Add the
eggs and season to your taste with salt and pepper. Shape into 6
cutlets. Dredge in flour. Heat remaining 3 T. of butter or oil and
fry the cutlets until golden on both sides. Serve with plenty of
green vegetables or a green salad.
Recipe by: Madeleine Cooks - Madeleine Kamman
Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by
MM_Buster v2.0l.
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