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)
- Mix all ingredients together, season to taste and mould into2x6 cm cylinders.
- Dip into flour then into beaten egg and finally breadcrumbs making sure they are well covered.
- These can be deep fried in vegetable oil or shallow fried in olive, macadamia or avocado oil.
- Serve with a salad of lightly dressed mixed leaves.
- 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.
- I put a cinnamon stick, garlic clove and lemon peel in with mine.
- 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.
- To overcook add 1 extra cup of water.
- 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)