A popular Middle Eastern dish, these croquettes are traditionally made with beef or lamb and then fried. We've opted for a healthier baked version which are especially tasty served with a dollop of tangy plain yogurt. This recipe can be found on our bags of Bulgur.
Soak Bob’s Red Mill Bulgur in water for 30 minutes. Drain bulgur very well, squeezing to remove any excess water. Discard water and set bulgur aside.
Process beef in a food processor into a paste; remove and reserve 8 oz. of beef. Add half of the onions to the food processor and process until smooth. Add drained bulgur, 1 ½ tsp salt and ½ tsp black pepper and process until well mixed. Set mixture aside.
In a large sauté pan, heat oil over medium-high heat. Add the reserved onions and cook until golden, 8 – 10 minutes. Add reserved beef, spices, and remaining ½ tsp salt and ¼ tsp pepper and cook until browned, about 5 minutes. Remove from heat and add toasted pine nuts. Let cool 10 minutes.
Preheat oven to 400°F and line a baking sheet with parchment paper.
For each croquette, use 3 Tbsp (60g) of the beef/bulgur mixture and shape it into a thick disk. Poke a hole in the center and fill with about 2 tsp of the cooked beef filling. Shape the sides of the beef/bulgur mixture up and over the filling. Shape and seal by rolling and patting the croquette in between your hands, shaping like an American football. Place on the prepared baking sheet, leaving about 1-inch space between each croquette.
Bake until cooked through, about 25 – 30 minutes. Turn on the broiler and broil until browned and crispy, another 3 – 5 minutes.
