INGREDIENTS

INSTRUCTIONS

To make the minted yogurt, combine the yogurt, lemon juice, garlic,
mint, and salt to taste in a bowl. Chill.  To make the chicken patties,
place the onion and garlic in a food  processor or blender and mince.
Add the chicken and blend until  smooth. Add 1 or 2 T. cold water and
blend to a smooth paste.  Place the bulgur in a sieve, rinse under cold
runnning water briefly,  then squeeze out moisture. Add the bulgur
wheat, parsley, salt and  pepper to the chicken mixture and blend until
very smooth and moist.  Shape by hand into 1-inch balls or ovals, or
2-inch biscuit-shaped  patties.  Add vegetable oil to a depth of
1/2-inch in a skillet and place over  medium-high heat. When the oil is
hot, add chicken balls, and fry,  turning frequently, until golden
brown and crisp, about 5 minutes.  Serve hot or at room temperature
with minted yogurt for dipping.  Serve 8 as an appetizer, or 4 or 5 as
a main course.  NOTE: "Variation on the theme of patties made of ground
meat and  bulgur wheat are found throughout the Middle East. Here
chicken  substitutes for the more common lamb."  NOTE: Although the
recipe talks about "patties", the accompanying  photo shows an
appetizer size that looks more like a "tater tot" -  bite-size.  Recipe
by: Chicken - James McNair  Posted to EAT-LF Digest by KSBAUM@aol.com
on Jun 27, 1999, converted  by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 71
Total Fat: 7.9g
Cholesterol: 73.1mg
Sodium: 1071.3mg
Potassium: 464.9mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 1.4g
Protein: 31.4g