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.
After you shred zucchini add to a colander and let sit for 30 minutes.
In a bowl add shredded zucchini, carrots, pepper green onion and garlic then stir around.
Stir in bulger wheat, coconut flour, parsley salt and pepper.
In a separate bowl whisk the eggs then add into the bowl then combine into the mixture.
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.
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
Enjoy!