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Patties with Potato, Bulgur, Onion and Parsley – Patatesli, Bulgurlu Kofte

Bulgur and potato patties, bulgurlu, patatesli kofte; delicious to dip into sauces

Bulgur and potato patties, bulgurlu, patatesli kofte; delicious to dip into sauces

These patties are healthy, moist, easy to make and delicious; you just can’t stop eating them. They look similar to the bulgur and lentil patties I made previously(recipe in the blog, under appetizers and mezes), they have a different texture though, softer and more moist.You can serve them as a starter meze on a bed of lettuce leaves to wrap, or with bowl of olive oil and pomegranate molasses (or some sharp balsamic vinegar) by the side to dip in. In Southern Turkey, it is common to dip these patties to the sauce of stew and casseroles. I recently served them by the side of the aubergine, shallots and meat stew and they went down very well, disappeared very quickly 🙂

You can prepare them a day in advance, the flavors get even better the next day.  Turkish hot pepper paste, biber salcasi, add a wonderful flavor to the patties; you can make your own hot pepper paste here , if you like. Add more red pepper flakes if you like it more spicy. Traditionally, fine bulgur is used in these patties; if you can’t find fine bulgur, you can use coarse bulgur, which is widely available in supermarkets; in that case, double the hot water amount and cook the course bulgur first in hot water as per the package.

Signed copies of Ozlem’s Turkish Table book, available to order at this link

We use seasonal produce, bulgur, whole grains, legumes and pulses a lot in Turkish cuisine, and flavour with natural condiments such as olive oil, pomegranate molasses, southern Turkish way. This recipe and many more wholesome, authentic recipes included in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland; signed copies available at this link, delivered worldwide including US and Canada.

Serves 8 -10
Preparation time : 15-20 minutes Cooking time : 25 minutes

175gr/6oz/1 cup fine bulgur, rinsed and drained
4 medium potatoes, skinned and quartered
45-60ml/3-4 tablespoon olive oil
3 spring onions, finely chopped
Handful of flat leaf parsley, finely chopped
1/2 tablespoon red pepper paste (optional)
1 – 2 teaspoon red pepper flakes
2 teaspoon/10ml ground cumin
120ml/ 4fl oz hot water
Salt and ground black pepper to taste

Bowl of cold water to wet your hands

Extra virgin olive oil and pomegranate molasses (or sharp balsamic vinegar) to serve

In a large bowl, combine the bulgur, red pepper paste, biber salcasi (or red pepper flakes) and spring onion, mix well with using your hands. This will help the paste or the spice to really blend in with the bulgur and the spring onions. Add the hot water on the mixture and give a good stir. Leave it aside for about 15 minutes and stir once in a while so that all the water would be absorbed.

Boil the potatoes in salted water until cooked, drain the water. Mash the potatoes in a separate bowl with cumin. Add the olive oil, salt and ground pepper and knead the potatoes with your hands really well, until they are smooth and elastic. Stir in the potatoes with the bulgur mixture, and add the parsley, mix well with your hands. Check the seasoning and add more salt if needed. Have the bowl of water ready by your side. Wet your hands with the water and take a walnut size from the mixture and shape like patties using your hands. Place them side by side on a serving dish.

Put some extra virgin olive oil and pomegranate molasses (or sharp balsamic vinegar) on a small bowl and serve the patties with them for dipping. The patties are also wonderful served on a bed of lettuce leaves.

Afiyet Olsun,


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19 Responses to Patties with Potato, Bulgur, Onion and Parsley – Patatesli, Bulgurlu Kofte

  1. Nadine December 9, 2011 at 5:35 pm #

    I am going to make this tonight. totally love it.thank your page

  2. Fatma October 31, 2013 at 9:10 pm #

    Merhaba Ozlem Hanim. Tarif icin tesekkurler elinize saglik, ben de Ingiltere’de yasiyorum, nar eksisi bulamiyorum. Acaba bildiginiz bir online satis yeri var mi?

  3. Eva November 19, 2014 at 9:50 am #

    lovely recipe and I will try them today. However you do not mention that they should be fried, it says to shape and then put on a plate and serve. The picture shows they are fried so I assume that ithe instruction has been missed out. A picture is worth a thousand words. Love all your recipes and thanks

  4. Eva November 20, 2014 at 1:13 pm #

    i made them last night, taste was lovely, but the texture must have been too soft because they flattened out on frying. I tried frying without flouring them, but they stuck badly. I then floured and fried them. Is this correct. Wonderful recipe but a warning to others. I used a medium ground bulgur and I think maybe it should have been finer to help keep its shape. I will make again with slightly less water. Everyone enjoyed it and I served it as suggested with the Arab kufte with eggplant. Fantastic and thanks.

    • Ozlem Warren November 21, 2014 at 8:09 pm #

      Merhaba Eva, many thanks for your notes, apologies as I just saw them for a reply. There’s no frying in this recipe; cooked bulgur and the cooked potatoes are binded together with spices, spring onions, olive oil and water. Traditinally we would make it with fine bulgur but I also made with coarse bulgur, as it is hard to find abroad. I agree with you, fine bulgur gives much smoother results; water bowl aside to shape the patties really helps perhaps with a touch of olive oil, they are quite soft patties. I do hope this helps, thank you so much for trying them and your feedback, afiyet olsun : )

  5. Claudia June 4, 2015 at 4:35 pm #

    Really, really delicious ! Soft and delicious !

    • Ozlem Warren June 4, 2015 at 8:12 pm #

      Many thanks Claudia, really glad you enjoyed the potato and bulgur rolls, afiyet olsun!

  6. Lucy Burany December 26, 2017 at 10:52 pm #

    Dear Ozlem

    The potato and bulgur recipe was asked for red pepper paste ,is that a tomato paste? please let me know so I can make it.Thanks.

    • Ozlem Warren December 30, 2017 at 3:45 pm #

      Merhaba dear Lucy, thank you for your kind note and apologies for my late reply – I have been traveling and just catching up with emails. The recipe asks for red pepper paste; this is the paste of juicy, spicy red peppers that we use a lot in Southern Turkish cuisine. You can use it or substitute with a chili paste or concentrated tomato paste and red pepper flakes – 1 or 2 tsp, depending on how spicy you like- I hope you enjoy it, afiyet olsun, Ozlem

  7. Michelle Plakas-Kaiser, Kaiserslautern, Germany February 10, 2018 at 8:19 pm #


  8. Ozlem October 2, 2012 at 8:53 am #

    thanks for the link :)!

  9. Fatma November 24, 2013 at 9:24 pm #

    Affedersiniz tesekkur edemedim ama bana cevap geldigine dair uyari gelmedi sonra da nerede sordugumu unuttum. Bugun tesadufen rastladim yeniden. Cok tesekkur ederim cevabiniza. Marketurke baktim simdi 4 Paunda 700 gr. nar eksisi satiyorlar acaba gercegi mi? Hakiki olan icin biraz ucuz galiba. Onlarin cok katkili sekerli, gercek nar eksisi ile alakasi olmayanlari var siz Antakyalisiniz daha iyi bilirsiniz. Yine de deneyecegim. Tekrar tesekkurler. Bu arada esim sizin revani tarifinize bayildi. Lemon drizzle cake gibi deyip duruyor. Bende cok sevdim cok hafif, esim Turk yemeklerini cok seviyor, her sabah Rize cayi icmeden yapamiyor. Kulturlerin kaynasmasi ne guzel. Yeni tariflerinizi bekliyoruz efendim sevgiler..

  10. Ozlem Warren November 25, 2013 at 10:28 am #

    Merhabalar sevgili Fatma, cevabin icin cok tesekkur ederim. Ticari bazda satilan tum nar eksilerinin icinde bir miktar katki maddesi var malesef, ama hepsi hakiki nar ile yapiliyor. Antakya nar eksisi daha az tatli, ve bol eksili, icinde sadece nar oldugu icin ce muhtesem. Ancak bu ticari nar eksileri de uygun ve acceptable, ben de kullaniyorum. Biraz limonla desteklemek gerekiyor daha sour taste icin, bir dene istersen. Revaniyi begendiginize cok sevindim, afiyetler olsun 🙂 Sevgiler, Ozlem


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