Freekeh patties with capsicum sauce

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

1. 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.
2. 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.
3. Meanwhile, purée the roasted capsicum and add enough mayo to make a sauce. Season.
4. Form the freekeh mixture into patties and lightly coat in flour. Lightly fry both sides in the remaining oil, turning the patties carefully.

Check out more of Jan's cereal and grain recipes

• Rolled oats cheesecake crust
• Pepperdew bites
• Spelt pancakes with kiwiwfruit