Delicious topped with capsicum sauce and served between crisp lettuce leaves.
Ingredients
| 1 cup | Freekeh (Main) |
| 2 ½ cups | Water |
| 1 medium | Onion, diced |
| 1 | Green capsicum, or red capsicum, seeded and diced (Main) |
| 2 Tbsp | Olive oil |
| 3 cloves | Garlic, large ones, crushed |
| ½ cup | Coriander, leaves and stems, chopped |
| 1 large | Egg |
| ½ cup | Panko breadcrumbs |
| 1 scoop | Flour, for coating |
Capsicum sauce
| 1 large | Roasted capsicum, from a jar (Main) |
| 3 Tbsp | Mayonnaise |
Directions
- 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.