Baked bulgur balls with creamy pumpkin

Ingredients

Bulgur balls

• 150 g bulgur
• 45 g curd cheese
• 45 g butter
• 2 pcs. eggs, yolks and egg whites separately
• 45 g flour, firm
• 45 g white bread crumbs
• nutmeg, grated
• chili and herbs to taste
• salt
• pepper
• oil / fat

for breading

• flour, coarse
• egg
• breadcrumbs with chopped pumpkin seeds

Creamy pumpkin

• 3 tbsp oil
• 50 g white wine
• 50 g diced onion
• 400 g diced pumpkin
• 50 g diced red pepper
• 100 g whipping cream
• 1 pc. garlic clove, finely chopped
• 1 tbsp parsley, cut into thin strips
• cornflour to thicken
• pepper, white and ground
• cumin, ground
• nutmeg
• salt

Preparation

Bulgur balls

Soak the bulgur with 300 g water, salt and chilli for 30 minutes. Then simmer for 10 minutes, cover and chill. Beat the butter at room temperature, stir in the egg yolks and mix in the curd cheese. Whisk the egg whites with salt until firm, carefully fold in together with the flour and white bread crumbs and season. Now stir in the cooked bulgur and leave to rest in the fridge for 2 hours. Shape the mixture into 50 g balls, freeze and coat in breadcrumbs. Then fry in fat until crispy.

Tip: The balls can also be filled with smoked cheese.

Pumpkin

Fry the diced onion in oil and deglaze with white wine. Add the pumpkin and paprika, bring to the boil, pour in the cream and flavour with garlic, nutmeg, caraway and pepper. Simmer until the pumpkin is al dente. Now add the parsley and thicken slightly with the cornflour.