Prawn Cakes with Saffron Bulgur and Salad

Recipe Ingredients: (Enough for 4)

• 200grs large prawns (puréed)
  
• 150grs cooked potato (puréed)
  
• 300grs Bulgur Wheat (medium)
  
• 1 egg (yolk to one side, whipped white to another)
• 1 Gem Lettuce (well crispy separated into leaves)
  
• 1 onion (finely chopped)
  
• 1/2 half a red pepper (finely chopped)*reserve a little for decoration*
  
• 2 garlic cloves (minced)
  
• 1 piece ginger (minced)
  
• 1 soup spoon of turmeric + 3 strands saffron
  
• 1 pinch chilli powder
  
• seasoning (salt and pepper)
  
• oil to fry
• some olive oil
  

One more easy to prepare recipe, that is tasty wholesome and easy on the waste line. Mix the potato purée and prawn purée with the egg yolk and some seasoning, after well mixed add the whipped egg white, and mix this well too, to form a paste. Place the oil on a pan or fryer, and to form the cakes you use two spoons, and scoop from spoon to spoon which will for the cake which you will then drop into the very hot oil, cooking them on both sides until golden brown (see picture). After they are cooked put them on a plate containing several kitchen towels to remove excess oil.

The accompaniment is bulgur, which is cooked just in boiling water as you would do rice, placing in the water a little oil and some salt, it will cook in around 10-12 minutes, then you drain it and pass through it while draining some boiling water to remove starch. The grains will be well fluffy.

While it's draining, put a wok on the fire (or large frying pan) with a little olive oil, once hot add the onion, pepper, garlic, ginger and seasoning once golden golden add the turmeric and saffron as well as the chilli powder, stir for around 1-2 minutes, then add a little water like 1/3 of a glass,cook a further 1 minute and then add the drained bulgur, turn the heat off and mix it really well so that the whole flavour infuses it.
Then is just a matter of arranging this light meal on a plate, you can do it as it is shown in the picture or use your own ideas. I used some strips of red pepper to decorate the bulgur, and used the larger gem lettuce leaves to bed the prawn cakes, and with the remaining leaves I shredded them added a few bits of tomato & grated carrot, and drizzled them with balsamic vinegar and some olive oil.

Was delicious. hope you enjoy this summer meal.

I was awarde this special token by my dear friend Kim From the blog Ordinary Recipes Made Gourmet she is a great friend, and normally i don't accept tokens as I just don't have the time required to post them and to attribute to deserving blogs.

Also, like her I feel I would be fair to just select a few of my friends foodies as all that visit me I feel deserve tokens like this one, so I am not passing it around as all of you are deserving of it. But I am linking back to the person that gave it to me, as she deserves it. She is fun to talk to, full of energy and helpful, her foods are full of quality even when she makes simple or classic foods. I suppose that is her motto anyway, she tries hard to succeed and I feel she deserves to have success, she has this Amazon Store you should visit.