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Mücver (Vegetable Fritters)

Asia › Turkey
serves 4 45 min Easy 8 versions
Lactose-free Under 45 Minutes Dinner Hot Appetisers
Mücver tarifi
William Neuheisel from DC, US · CC BY 2.0

Mücver with Chard

One of 8 versions of Mücver (Vegetable Fritters). The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • half bunch chard leaves
  • half bunch spring onion
  • 1 water glass (200 ml) rice
  • 3 piece egg
  • 3 coffee cup (70 ml) flour
  • 2 clove garlic
  • 5 tablespoon minced meat · fried
  • 3 water glass (200 ml) oil · for frying
  • 1 dessert spoon salt
  • 1 teaspoon black pepper

How to make it

Open in kitchen mode
  1. Boil the rice in salted boiling water, then drain it.
  2. Wash the chard leaves and chop them finely.
  3. In a deep bowl, mix the eggs, the finely chopped spring onion, the crushed garlic, the flour, the salt, the black pepper and the fried minced meat.
  4. Add the boiled rice and the chopped chard as well, and work it into a batter.
  5. Heat plenty of sunflower oil in a pan.
  6. Take the batter up with a tablespoon and drop it into the hot oil.
  7. Turn them and fry both sides.
  8. Lift the mücver onto kitchen paper to draw off the excess oil.
  9. Serve hot or cold.
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Mücver (Vegetable Fritters) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Baked base Baked, with kaşar With cabbage With chard With courgette With leek, in tomato sauce With minced meat and aubergine With sweetcorn
Ingredient Baked Baked, with kaşar With cabbage With chard With courgette With leek, in tomato sauce With minced meat and aubergine With sweetcorn
black pepper ✓ ✓ ✓ ✓ — ✓ ✓ ✓
flour ✓ ✓ — ✓ ✓ ✓ ✓ ✓
oil ✓ ✓ ✓ ✓ — ✓ — ✓
dill ✓ — ✓ — ✓ — ✓ —
onion — — ✓ ✓ ✓ — ✓ —
kaşar cheese ✓ ✓ — — — — — ✓
courgette ✓ ✓ — — — — — —
garlic — — — ✓ — ✓ — —
minced meat — — — ✓ — — ✓ —
parsley — — — — — ✓ ✓ —
pepper — ✓ — — ✓ — — —
white cheese (feta-style) — — — — ✓ ✓ — —
aubergine — — — — — — ✓ —
baking powder — — — — — — — ✓
bicarbonate of soda — — — — — — ✓ —
butter — — — — — — — ✓
cabbage — — ✓ — — — — —
chard — — — ✓ — — — —
cornflour — — ✓ — — — — —
courgette — — — — ✓ — — —
ham — — ✓ — — — — —
leek — — — — — ✓ — —
lemon — — ✓ — — — — —
margarine — — — — — — ✓ —
milk — — ✓ — — — — —
mint — ✓ — — — — — —
potato — — ✓ — — — — —
rice — — — ✓ — — — —
sugar — — — — — ✓ — —
sunflower oil — — — — ✓ — — —
sweetcorn — — — — — — — ✓
tomato paste — — — — — ✓ — —
yoghurt — — — — — — ✓ —

Baked

serves 4 30 min

The lightest mücver of all, baked in a glass dish instead of fried in a pan. Ready in half an hour.

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Baked, with kaşar

serves 6 50 min

A baked mücver made with coarsely chopped courgette, grated kaşar cheese over the top, cut into squares to serve.

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With cabbage

serves 6 1 hr 5 min

A mücver made with cabbage and potato, served with a dill and lemon zest cream sauce and ham.

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With courgette

serves 4 40 min

The classic pan-fried mücver, in which the courgettes are squeezed dry and worked together with white cheese.

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With leek, in tomato sauce

serves 6 1 hr

Leeks cooked in their own liquid, worked with egg, flour and white cheese, fried and served with a garlicky tomato paste sauce.

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With minced meat and aubergine

serves 6 50 min

A mücver made with charred aubergine and fried minced meat, baked in a mould and sliced.

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With sweetcorn

serves 4 30 min

Small fritters made with tinned sweetcorn and kaşar cheese, risen with baking powder.

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