1 cup plain lowfat yogurt
2 tbsp fresh lemon juice
2 cloves garlic minced
3 tbsp fresh mint minced
1/2 medium onion coarsely chopped
2 cloves garlic
4 boneless skinless chicken breast halves
1 cup fine bulgur wheat
2 tbsp parsley chopped
1/2 tsp salt
1 tsp fresh ground black pepper
Procedures : To make the minted yogurt, combine the yogurt, lemon juice, garlic, mint, and salt to taste in a bowl. Chill.
To make the chicken patties, place the onion and garlic in a food processor or blender and mince. Add the chicken and blend until smooth. Add 1 or 2 T. cold water and blend to a smooth paste.
Place the bulgur in a sieve, rinse under cold runnning water briefly, then squeeze out moisture. Add the bulgur wheat, parsley, salt and pepper to the chicken mixture and blend until very smooth and moist. Shape by hand into 1-inch balls or ovals, or 2-inch biscuit-shaped patties.
Add vegetable oil to a depth of 1/2-inch in a skillet and place over medium-high heat. When the oil is hot, add chicken balls, and fry, turning frequently, until golden brown and crisp, about 5 minutes.
Serve hot or at room temperature with minted yogurt for dipping