Preparation
Step: 1/8

Simmer the bulgur in boiling salted water for 15 minutes, then drain and allow to cool.

Step: 2/8

Peel and finely chop the onion.

Step: 3/8

Mix the cooled bulgur in a bowl with the onion, cumin and chilli powder.

Step: 4/8

Very finely dice the veal fillet.

Step: 5/8

Process in a blender together with 3-4 ice cubes into a lightly crumbly mixture.

Step: 6/8

Mix veal with the bulgur mixture and the coriander. Season with salt.

Step: 7/8

Divide the mixture into 40g portions.

Step: 8/8

Using 2 spoons, shape each portion into an oval ball or quenelle. Serve on plates with a yogurt mint sauce.