Freekeh patties with capsicum sauce
( SERVES 4 )
Delicious topped with capsicum sauce and served between crisp lettuce leaves.
|1 medium||Onion, diced|
|1||Green capsicum, or red capsicum, seeded and diced|
|2 Tbsp||Olive oil|
|3 cloves||Garlic, large ones, crushed|
|½ cup||Coriander, leaves and stems, chopped|
|½ cup||Panko breadcrumbs|
|1 scoop||Flour, for coating|
- Place the freekeh and water in a saucepan and bring to the boil. Simmer for about 25 minutes until the water is absorbed and the wheat tender. Cool.
- Meanwhile, sauté the onion and capsicum in half the oil until softened. Transfer to bowl and combine with the garlic, freekeh and coriander. Add the egg and process roughly in a food processor, until the mixture binds together. Add the breadcrumbs and seasonings. Refrigerate for 30 minutes.
- Meanwhile, purée the roasted capsicum and add enough mayo to make a sauce. Season.
- Form the freekeh mixture into patties and lightly coat in flour. Lightly fry both sides in the remaining oil, turning the patties carefully.