Appetizer

Crispy Freekeh Cakes with Beet Purée & Pomegranate-Tahini Glaze

Name: Crispy Freekeh Cakes with Beet Purée & Pomegranate-Tahini Glaze
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: ¾ cup freekeh; 1½ cups vegetable broth; 1 medium beet, peeled and diced; 2 large eggs; ¼ cup fresh mint, chopped; ¼ cup fresh parsley, chopped; Salt and pepper to taste; 2 tbsp olive oil (for cooking); ¼ cup tahini; 2 tbsp pomegranate molasses; 1 tbsp lemon juice; 1 clove garlic, minced; 2 tbsp pomegranate arils; Handful of microgreens or arugula

Freekeh—young, roasted green wheat—is cooked, cooled, then bound with eggs and formed into small crispy pan-fried patties. Silky beet purée and a tart pomegranate-tahini drizzle create a striking plate. Warm, nutty, impossibly elegant.

680calper serving 26gprotein 71gcarbs 37gfat 10min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this