Crispy Freekeh Cakes

Recipe by
Simon Johnson

 

 

 

Ingredients

Method

Ingredients

  • 2 cups cooked Greenwheat Wholegrain Freekeh, cold 
  • ½ cup; Cravero Parmigiano Reggiano, grated
  • 1-2 Kangaroo Island Eggs, lightly beaten
  • ½ cup; chopped spring onion 
  • Tasman Sea Salt & black pepper, to taste 
  • 1 cup panko breadcrumbs 
  • Pons Extra Virgin Olive Oil
  • freshly chopped parsley, to serve

Method

  1. Combine the cooked Freekeh, grated Reggiano, 1 beaten egg, spring onion and seasonings in a food processor. Pulse until combined and then gently process until all ingredients just come together – be careful not to over process and make the mixture pasty. Adjust with a second egg if your mixture is too dry.
  2. Roll mixture into small to medium balls, dip into the panko breadcrumbs and gently flatten with the palm of your hand. Repeat until all the mixture is used.
  3. Chill Freekeh cakes on a large tray in the fridge for a minimum of 2-3 hours. This step is crucial to allow them to firm up before cooking.
  4. Heat oil in a medium frypan until sizzling hot. Pan-fry the Freekeh cakes on both sides until crispy, cooking in batches as you go.
  5. Garnish with a sprinkling of sea salt and chopped parsley and serve!
  6. These crispy cakes are great with tzatziki… Or use instead of blinis with crème fraiche and Woodbridge Smoked Salmon for a light lunch.

Buy the Ingredients