Freekah and Sweet Potato Croquettes

• 100 g freekeh, over cooked and cooled
• 300 g mashed sweet potato, cooled
• 200 g mashed deserie potatoes, cooled
• 12 bunch chopped shallot
• 12 bunch chopped asparagus
• 14 teaspoon cumin
• salt and pepper
• to crumb flour egg and breadcrumbs
• oil (for frying)

1. Mix all ingredients together, season to taste and mould into2x6 cm cylinders.
2. Dip into flour then into beaten egg and finally breadcrumbs making sure they are well covered.
3. These can be deep fried in vegetable oil or shallow fried in olive, macadamia or avocado oil.
4. Serve with a salad of lightly dressed mixed leaves.
5. To cook Freekah : To cook green wheat Freekeh using absorption method put 2 cups of freekah in a saucepan with salt if required or any other flavouring.
6. I put a cinnamon stick, garlic clove and lemon peel in with mine.
7. Bring to boil, turn down to a simmer cover and cook for a further 20 mins until all liquid is absorbed and grains are tender.
8. To overcook add 1 extra cup of water.
9. can also be cooked in a microwave with 2 parts water to 1 part freekah covered and cooked on high for about 10 minutes and rested for a further 5 mine.

freekeh, mashed sweet potato, potatoes, shallot, asparagus, cumin, salt, breadcrumbs, oil

Taken from www.food.com/recipe/freekah-and-sweet-potato-croquettes-367423 (may not work)