(Serves )
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Roughly chop the walnuts.
Finely chop the parsley.
Fry 300 g of the mince in the butter until browned and crumbly, add the chopped walnuts along with the chopped parsley salt and pepper. Remove from the heat and set aside to cool. This is the filling.
Wash the bulgur and drain well. Add 4 cups of warm water and leave until all of the water as been absorbed by the bulgur.
Peel the onion and cut into eight pieces.
Place the swollen bulgur into a food processor with the onion and pepper paste and process until well mixed.
Add the raw remaining mince, cumin and flour.
Mix well. (You may need to do this in two batches to fit into your food processor or alternatively you can use a large bowl and knead with your hands).
Divide this mixture into 16 and roll each piece to the size of a saucer, place baking paper in-between each one so they don't stick to each other or to the bench.
Divide the cooked mince mixture into 8. Place one of the portions onto one of the rolled-out bulgur rounds and place another round on top. Press down the sides firmly.
Continue until all rounds are filled.
Melt a little of the butter in a pan, cook the patties until browned on both sides and continue this way until all of the patties are cooked.
Serve with a green salad.