Bulgur Wheat Balls

Ingredients:

For the bulgur wheat balls:

200g bulgur wheat
2 medium free-range eggs
1 small red onion, finely chopped
2 heaped teaspoons turmeric
2 heaped teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
20g fresh coriander, chopped
80g dried cranberries
Salt and pepper, to taste
4 tablespoons olive oil

To serve:

200g Greek yoghurt
150gsweet tamarind sauce
25g nigella seeds
4 tablespoons fresh coriander, chopped

Method:

1. Cook the bulgur wheat for about 20 minutes until it becomes puffy. Rinse under cold water to remove the starch, and leave to drain until cool enough to handle.

2. Preheat the oven to 180 degrees Celsius.

3. Mix all the ingredients – except the oil – for the bulgur wheat balls together. Using your hands, squeeze the mixture so it sticks together.

4. Shape the mixture into golf-ball sized balls or patties. Place in the fridge for 30 minutes.

5. Heat a large frying pan and add the oil. Once hot, add the balls and fry for three to four minutes. Alternatively, bake them in the oven for five to ten minutes.

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

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