Kurus with Spoon Salad

Ingredients:

1 c (170 g) fine bulgur (size 1)
¾ c (180 ml) hot water
1½ lb (700 g) russet potatoes, peeled
1 T Aleppo pepper flakes (optional)
1 t ground cumin
2 T extra virgin olive oil
2 T all-purpose flour
1 egg
1 T salt
Vegetable oil, for shallow frying

Turkish Spoon Salad
1 large tomato, finely diced
1�2 Persian or Lebanese cucumbers, finely diced
½ medium red onion, finely diced
½ c (30 g) chopped mint
½ c (30 g) chopped parsley
2 T pomegranate molasses
¼ c (60 ml) extra virgin olive oil
1 t salt, or to taste

Preparation:

In a mixing bowl, combine the bulgur and the hot water. Mix well, and then cover with plastic wrap and set aside until the water has been absorbed, about 20 minutes.
In a medium pot, cover the potatoes with cold water and season with salt. Bring to a boil, reduce the heat to medium and cook until tender, about 20 to 25 minutes. Drain the potatoes, grate them and then allow to cool at room temperature.
Line a sheet pan with parchment paper. In a large mixing bowl, combine the plump bulgur, potatoes, Aleppo pepper, cumin, olive oil, flour, egg and 1 tablespoon salt. Mix until thoroughly incorporated. Divide the mixture into 20 pieces and form into 3-inch (8-cm) patties using the palm of your hand. Arrange on the sheet pan and refrigerate for at least 30 minutes, or up to 3 days.
Meanwhile, make the spoon salad: in a medium mixing bowl, combine all of the ingredients, tasting the salad before you add the salt.
When you are ready to cook the patties, place a large skillet over medium-high heat and add enough vegetable oil to cover the base by 2 inches (5 cm). Once the oil is hot (about 350° F/180°C), place the patties in the skillet and fry until golden brown and crispy, about 3 to 4 minutes per side. Transfer the cooked patties to a plate lined with paper towels and season with salt. Arrange the patties on a serving platter, and top with the spoon salad.

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