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Picture of Bulgur-Feta Fritters With Lemony Parsley Salad
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1976 kcal 99 %
  • Fat 140 g 215 %
  • Saturated 31 g 156 %
  • Carbs 159 g 53 %
  • Fiber 30 g 122 %
  • Protein 44 g 88 %
  • Cholesterol 101 mg 34 %
  • Sodium 1971 mg 82 %
  • Calcium 910 mg 91 %
  • Magnesium 414 mg 99 %
  • Potassium 2112 mg 45 %
  • Iron 17 mg 95 %
  • Zinc 9 mg 80 %
  • Phosphorus 1045 mg 149 %
  • Vitamin A 868 µg 96 %
  • Vitamin C 287 mg 319 %
  • Thiamin (B1) 1 mg 67 %
  • Riboflavin (B2) 1 mg 107 %
  • Niacin (B3) 12 mg 76 %
  • Vitamin B6 1 mg 105 %
  • Folate equivalent (total) 364 µg 91 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 18 mg 119 %
  • Vitamin K 2891 µg 2409 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Bulgur-Feta Fritters With Lemony Parsley Salad

Ingredients

  • 1 cup (168 grams) medium-grind (also known as #2) bulgur
  • 4 ounces (113 grams) feta, brine reserved
  • Kosher or flaky salt
  • 1 large bunch (about 6 ounces/170 grams) flat-leaf parsley
  • Extra-virgin olive oil, for sauteing and dressing
  • 2 Persian cucumbers
  • 1 large lemon, preferably organic

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