Appetizer

Crispy Freekeh Cakes with Whipped Beet Purée, Tangy Pomegranate Molasses & Crispy Sage Oil

Name: Crispy Freekeh Cakes with Whipped Beet Purée, Tangy Pomegranate Molasses & Crispy Sage Oil
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 1 cup cooked freekeh (roasted green wheat); 2 medium roasted beets (or canned), chopped; 1 large egg; ¼ cup red onion, finely diced; 2 tablespoons fresh parsley, minced; 1 tablespoon fresh dill, minced; ¼ teaspoon sumac; 3 tablespoons olive oil, divided; ¼ cup Greek yogurt or crème fraîche; 1 clove garlic, minced; 2 tablespoons pomegranate molasses; 3 tablespoons butter; 8 fresh sage leaves; Sea salt and pepper

Roasted green wheat (freekeh) bound with egg and herbs forms golden, crispy-edged cakes that are creamy within. Each cake sits atop a vibrant whipped roasted beet purée, finished with a tart pomegranate molasses glaze and a pooled sage oil infused with burnt butter.

814cal 23gprotein 81gcarbs 48gfat 15min prep 28min cook 2serves

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