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4–5
Easy
Published 2012
The first time I made these I stuffed them with mango chutney, but I have also used one of my own chutneys made with tomatoes, sweet peppers and onions; you really can use whatever you like best. The crunchy coating of bulgur wheat combines perfectly with the deliciously soft chutney centre.
Put the bulgur wheat into a bowl, cover with plenty of cold water and leave to soak. Place the beef mince in a mixing bowl and stir in the garlic and seasoning using a wooden spoon. Place the chutney in a separate small bowl and stir through the mint and coriander. Take up enough mince to form into a ping-pong sized ball and then flatten it in the palm of your hand so it looks like a small burg