Simmer the bulgur in boiling salted water for 15 minutes, then drain and allow to cool.
Peel and finely chop the onion.
Mix the cooled bulgur in a bowl with the onion, cumin and chilli powder.
Very finely dice the veal fillet.
Process in a blender together with 3-4 ice cubes into a lightly crumbly mixture.
Mix veal with the bulgur mixture and the coriander. Season with salt.
Divide the mixture into 40g portions.
Using 2 spoons, shape each portion into an oval ball or quenelle. Serve on plates with a yogurt mint sauce.