Bulgar Wheat and Vegetable Cakes

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Bulgar Wheat and Vegetable Cakes

As I was walking around the grocery store looking for inspirations  spotted a box of burger wheat.  I decided to grab the box and use it a few different way.  We love tobuli and I make kibbeh in the summer.

At the grocery store they had buy one get one free of grape tomatoes so I decided to roast one package with lots of garlic, salt, pepper and olive oil.  The combination went great together.


  • 1 large zucchini, shredded
  • 1 medium carrot, shredded
  • 1/2 red bell pepper, shredded
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 1/2 cup bulger wheat
  • 1/4 cup coconut flour
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 large eggs
  • Coconut oil or Olive oil for cooking


  1. After you shred zucchini add to a colander and let sit for 30 minutes.  

  2. In a bowl add shredded zucchini, carrots, pepper green onion and garlic then stir around. 

  3. Stir in bulger wheat, coconut flour, parsley salt and pepper.

  4. In a separate bowl whisk the eggs then add into the bowl then combine into the mixture.  

  5. Heat a large cast iron pan over medium heat.  Add in coconut oil to coat the bottom of the pan.  Use an ice cream scoop or 2 tablespoons to evenly add mixture into the pan.  Use the bottom of the scoop or spoon to press down the cake while cooking.  Cook each side for about 4 minutes to cook through the bulger and vegetables while getting a nice golden color.  Set aside if doing in batches.  Enjoy with your favorite dish.

    Note: I kept them in a warm oven on a plate.


  6. Rosted Grape or Cherry Tomatoes

    Preheat oven to 375 degrees F.

    Lay tomatoes in a single layer on a baking sheet. Break apart a clove of garlic and peel skin.  Put on the baking sheet.

    Season with salt and pepper then drizzle with olive oil.  

    Roast for 30 minutes


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